Grilled Shrimp and Corn Salad
all information

Grilled Shrimp and Corn Salad

Nutrition Facts

Serving Size½ of recipe
Calories454
Total Fat 25 g
Saturated Fat 3.5 g
Sodium 922 mg
Total Carbohydrate 21 g
Dietary Fiber 6 g
Protein 38 g

Servings and Times

Servings2

Ingredients and Preparation

IngredientsMeasures
Large uncooked shrimp, peeled and deveined¾ pound
Paprika1 teaspoon
Cayenne pepper to taste
Red onion, cut into ½-inch pieces½
Metal skewers, or wooden ones soaked in water for at least 20 minutes 4
Corn, husked1 ear
Olive oil1 teaspoon
Mixed greens3 cups
Avocado, cut into ½-inch cubes½
White wine vinaigrette or Italian dressing ¼ cup
Salt1/8 teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Toss shrimp with paprika and cayenne pepper. Thread shrimp and onion pieces on separate skewers. Brush corn with oil.
  3. 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.
  4. 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.

Exchanges
5 very lean meats; 4.5 fats; 2 vegetables

Side Suggestions: Cornbread
Prepare according to package directions.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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