Grilled BBQ Shrimp Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh salad greens topped with grilled shrimp, corn, avocado, and vegetables dressed in a tangy BBQ-honey vinaigrette. Light and summery with smoky grilled flavors. Perfect for warm weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 lb raw shrimp (deveined and thawed if previously frozen.)
- 1 tbsp avocado oil
- 1 can corn (drained)
- 2 hearts of romaine (chopped.)
- 1/2 large English cucumber (diced)
- 1 large tomato (diced)
- 1 small red onion (diced)
- 2 avocados (diced)
- Marinade/Dressing
- 1/2 cup BBQ sauce
- 1/2 cup avocado oil
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1/2 tsp salt
- 1/4 tsp pepper
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 419mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 52mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.