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Broiled Shrimp Over Black Bean-and-Corn Salad
1/3 cup fresh lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 garlic clove, minced
2 pounds large shrimp, peeled
2 cups coarsely chopped tomato
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (15.25-ounce) can whole-kernel corn, drained
1 jalapeño pepper, seeded and chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
- To prepare marinated
shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag;
seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from
bag; discard marinade.
- Preheat broiler.
- Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes
or until shrimp are done
- To prepare salad, combine tomato and next 5 ingredients (tomato through
jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and
black pepper in a small bowl; stir with a whisk. Pour dressing over bean
mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.
Calories 343 (20% from
fat); Fat 7.6g (sat 1.1g, mono 3.8g, poly 1.5g); Protein 30.2g; Carbohydrates
42g; Fiber 3.6g; Cholesterol 172mg; Iron 4.9mg; Sodium 782mg; Calcium 104mg.