Shrimp Taco Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Shrimp Taco Salad calories by ingredient
Introduction
Cooking Light shrimp / salad recipe, light and delicious. Easy! Cooking Light shrimp / salad recipe, light and delicious. Easy!Number of Servings: 6
Ingredients
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1/4 cup fresh lime juice
2 T olive oil (or canola oil )
1 tsp ground cumin
2 tsp minced garlic
2 tsp maple syrup
2 tsp hot sauce
3/4 lb. shrimp, peeled and deveined.
2 ears shucked corn
cooking spray
1 cup chopped salad greens
1/2 cup chopped scallions
1/4 cup chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
1/3 cup sour cream
1/4 diced peeled avocado
Lime wedges
Directions
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.
Member Ratings For This Recipe
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ZRIE014
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NELLJONES
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BBSIDETRACK