• Grilled Shrimp and Corn Salad

    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

    Servings and Times

    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.

    Exchanges5 very lean meats; 4.5 fats; 2 vegetables

    Side Suggestions: CornbreadPrepare according to package directions.

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