Baja Shrimp Salad with Roasted Corn
This Baja Shrimp Salad with Roasted Corn is bursting with flavor and is a filling meal full of good-for-you ingredients.
Servings: 4 salads
Calories: 772kcal
Ingredients
- 4 ears Florida corn
- 1 pound Florida pink shrimp peeled, deveined, and tails removed
- ¼ cup olive oil
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon chipotle chile powder
- Lettuce torn or shredded into pieces
- 1 can black beans drained and rinsed
- 1 cucumber peeled, sliced, and cut into quarters
- 1 cup grape tomatoes cut into quarters
- 1 cup shredded cheese
Avocado Cilantro Dressing
- 1 avocado
- ¼ cup Greek yogurt
- ¼ cup olive oil
- ½ cup water
- 1 garlic clove minced (or 1 teaspoon prepared minced garlic)
- ½ cup cilantro chopped
- ½ teaspoon sea salt
- juice from one lime
Instructions
- Pull husks down and remove silk from corn. Soak corn in cool water for 10 minutes.
- Place shrimp on metal skewers. Combine olive oil, cumin, garlic powder, and chipotle chile powder. Brush shrimp with olive oil mixture, cover with plastic wrap, and refrigerate.
- Heat grill to MEDIUM. Drain corn and place on grill and cook for 15-20 minutes, rotating every 5 minutes until done. Remove from heat and allow to cool before cutting kernels off cob.
- Turn grill to HIGH. Cook shrimp for 4 minutes on one side until lightly charred. Flip and cook for an additional 2 minutes or until no longer opaque. Remove from heat.
- Assemble salad: Place lettuce in bowl or on plate. Top with roasted corn, black beans, tomatoes, cheese, shrimp, and dressing.
To make Avocado Cilantro Dressing
- Combine ingredients in blender and process until smooth. Add up to 1/2 cup additional water if needed to desired consistency.
Video
Nutrition
Serving: 1 | Calories: 772kcal | Carbohydrates: 47g | Protein: 45g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 34g | Cholesterol: 268mg | Sodium: 1783mg | Fiber: 13g | Sugar: 7g
