Healthy Recipes

Grilled Shrimp and Corn Salad
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Servings: 2
Ingredients and Preparation
Ingredients Measures
Large uncooked shrimp, peeled and deveined ¾ pound
Paprika 1 teaspoon
Cayenne pepper to taste
Red onion, cut into ½-inch pieces ½
Metal skewers, or wooden ones soaked in water for at least 20 minutes 4
Corn, husked 1 ear
Olive oil 1 teaspoon
Mixed greens 3 cups
Avocado, cut into ½-inch cubes ½
White wine vinaigrette or Italian dressing ¼ cup
Salt 1/8 teaspoon
Freshly ground pepper to taste

  1. Toss shrimp with paprika and cayenne pepper. Thread shrimp and onion pieces on separate skewers. Brush corn with oil.
  2. Prepare grill. Grill onions and corn about 5 minutes, or until cooked through. Meanwhile, grill shrimp about 2-3 minutes per side until cooked through.
  3. Divide greens between two large plates. Remove shrimp and onions from skewers and arrange on greens. Cut corn kernels off the cob and sprinkle over salad. Top with avocado pieces, drizzle with vinaigrette, season with salt and pepper, and serve.

5 very lean meats; 4.5 fats; 2 vegetables

Side Suggestions: Cornbread
Prepare according to package directions.

Nutrition Facts
Serving Size ½ of recipe
Calories 454
Total Fat 25 g
Saturated Fat 3.5 g
Sodium 922 mg
Total Carbohydrate 21 g
Dietary Fiber 6 g
Protein 38 g
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A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.

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