Thursday, May 10, 2012

Southwestern-Style Shrimp Taco Salad

I liked this one.  It was fresh, crisp and pretty much said, "Hello, Spring!"  I was going to make it but we didn't have some of the ingredients so D had to stop and get them.  So he made it.

I would add a bit more lettuce, but definitely would have again.

Southwestern-Style Shrimp Taco Salad 

Photo by ALB

Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad.

Yield: 6 servings (we made it 4 servings)

1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce (we had 2 cups)
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture (didn't do...mixed it with the sour cream), and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream (mixed it with the lime mixture) and diced avocado (just threw in the salad) in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Nutritional Information (for 6 servings)
Calories: 228 Fat: 8.5g Saturated fat: 1.8g Monounsaturated fat: 4.4g Polyunsaturated fat: 1.4g Protein: 16.2g Carbohydrate: 25.5g Fiber: 4.5g Cholesterol: 91mg Iron: 2.7mg Sodium: 327mg Calcium: 79mg

Cooking Light MAY 2010

No comments: