Search our collection of healthy and delicious recipes.
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
- 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;