GRILLED SHRIMP AND CORN SALAD
Easy homemade GRILLED SHRIMP AND CORN SALAD made with simple, whole food ingredients and packed with 29 grams of protein, 23 grams of carbs and 14 grams of fat. This makes such a great lunch. Gluten-free and dairy-free.
Ingredients
- 2 corn cobs
- 4 baby Romaine lettuce, halved
- 2 tsp. extra virgin olive oil
- 1 lb. jumbo shrimps
- 2 tomatoes, diced
- 1 cucumber, deseeded and cubed
- avocado & lime dressing, see avocado & lime dressing post
Instructions
- Prepare the dressing according to the Avocado, Lime & Cilantro Dressing.
- Heat the grill (outdoor or oven) to medium-high heat. Brush the corn with 1 tsp. olive oil and season with salt. Wrap in foil. Brush the romaine lettuce with the remaining 1 teaspoon of oil and also season with some salt.
- Thread the shrimp onto skewers and brush them with ⅓ of the earlier prepared dressing.
- Grill the corn 20-25 mins, turning a few times. Grill lettuce and shrimps for about 5 mins.
- To assemble the salad, loosely chop the grilled lettuce, cut corn off the cobs and mix everything with the chopped vegetables and grilled shrimps. Drizzle with the remaining dressing and serve.
Notes
Nutrition per serving:
- 325 kcal
- 14g Fats
- 23g Carbs
- 29g Protein