Blackened Shrimp and Corn Salad
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Eat Yourself Skinny · by Kelly Gellner★ 5.0 (2)

Blackened Shrimp and Corn Salad

NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 69%
CARBS 58G38% OF CAL
13G FIBER4G ADDED8G INTRINSIC33G OTHER12G TOTAL SUGAR
FAT 30G45% OF CAL
4G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright summer salad of blackened shrimp over greens with corn, tomato, cucumber, and avocado. Finished with a zesty cilantro-lime dressing.

mainamericansaladshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb uncooked large shrimp (peeled and deveined)
  • 2 Tbsp olive oil (divided)
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/2 tsp lemon zest
  • 1/2 tsp salt
  • Pinch of cayenne pepper
  • 2 heads romaine lettuce (about 8 cups)
  • 1 cup fresh or frozen corn (about 2 ears)
  • 1 cup grape tomatoes (halved)
  • 2 mini cucumbers (thinly sliced)
  • 1 avocado (sliced)
  • 2 green onions (chopped)
  • 2 Tbsp cilantro (chopped + more for garnish)
  • 1/4 cup avocado oil (or olive oil)
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey
  • 1 tsp red wine vinegar
  • 1 clove garlic (minced)
  • 1/4 tsp ground coriander
  • 1/4 cup fresh cilantro (chopped)
  • Salt and pepper, to taste
PREP
10M
SODIUM
655MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.