Oxmoor House
Prep Time
2 Mins
Cook Time
12 Mins
Yield
4 servings (serving size: 3 1/4 cups)

We tested this recipe with peeled and deveined shrimp. Whether you have your fishmonger peel and devein them or if you do it yourself, you'll need to start with 1 pound of unpeeled shrimp.

How to Make It

Step 1

Prepare grill.

Step 2

Sprinkle shrimp evenly with chili powder. Remove husks from corn; scrub silks from corn. Place corn on a grill rack coated with cooking spray. Grill 12 minutes, turning occasionally. Add shrimp to grill rack after 6 minutes; grill 3 minutes on each side. Cut kernels from ears of corn. Discard cobs.

Step 3

Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals

Ratings & Reviews

Southwestern Grilled Shrimp Salad with Cumin Lime Dressing

Lisa
March 15, 2016
This was awesome!  Hubby who says "it's not bad" when asked how any meal is, said "I love this"!  Added white sugar as ran out of honey, tripled the cumin, and added fresh cilantro to spinach (not iceberg) - but WOW!  Thanks for sharing this amazing and healthy new lunch favorite!

hanville's Review

hanville
May 03, 2012
N/A