Shrimp Taco Salad
- Number of Servings: 6
Ingredients
1/4 cup fresh lime juice2 T olive oil (or canola oil )1 tsp ground cumin2 tsp minced garlic2 tsp maple syrup2 tsp hot sauce3/4 lb. shrimp, peeled and deveined. 2 ears shucked corncooking spray1 cup chopped salad greens1/2 cup chopped scallions1/4 cup chopped fresh cilantro1 (15 ounce) can black beans, rinsed and drained3 plum tomatoes, chopped1/3 cup sour cream1/4 diced peeled avocadoLime wedges
1. Prepare grill medium-high
2. Combine lime juice, olive oil, cumin, garlic, syrup and hot sauce in a smal bowl, stirring with a whisk.
3. Place shrimp in shallow bowl and drizzle 1T of the lime juice mixture over shrimp, tossing gently to coat. Reserve remaining lime juice mixture and set aside. Thread shrimp on skewers. Lightly coat corn with cooking spray.
4. Place shrimp and corn on grill rack and grill 8 minutes, turning over once, and turning corn frequently til browned.
5. Remove shrimp from skewers, and place in large bowl. Cut kernels from ears of corn. Add corn, chiopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over shrimp mixture and toss gently to combine.
6. Combine sour cream and diced avocado in small bowl and mash with fork until well blended. Top each serving with 1 T sour cream mixture, and serve with lime wedge.
SERVES 6.
Number of Servings: 6
Recipe submitted by SparkPeople user NSL8898.
2. Combine lime juice, olive oil, cumin, garlic, syrup and hot sauce in a smal bowl, stirring with a whisk.
3. Place shrimp in shallow bowl and drizzle 1T of the lime juice mixture over shrimp, tossing gently to coat. Reserve remaining lime juice mixture and set aside. Thread shrimp on skewers. Lightly coat corn with cooking spray.
4. Place shrimp and corn on grill rack and grill 8 minutes, turning over once, and turning corn frequently til browned.
5. Remove shrimp from skewers, and place in large bowl. Cut kernels from ears of corn. Add corn, chiopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over shrimp mixture and toss gently to combine.
6. Combine sour cream and diced avocado in small bowl and mash with fork until well blended. Top each serving with 1 T sour cream mixture, and serve with lime wedge.
SERVES 6.
Number of Servings: 6
Recipe submitted by SparkPeople user NSL8898.
Nutritional Info Amount Per Serving
- Calories: 246.4
- Total Fat: 9.7 g
- Cholesterol: 115.6 mg
- Sodium: 164.8 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 7.3 g
- Protein: 19.2 g
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