Fish

Shrimp Taco Salad is for Dinner.

Shrimp Taco Salad takes several minutes to prepare.

Shrimp Taco Salad takes several minutes to cook.

Shrimp Taco Salad makes 6 servings.

The ingredients for Shrimp Taco Salad are:

1/4 cup fresh lime juice
2 T olive oil (or canola oil )
1 tsp ground cumin
2 tsp minced garlic
2 tsp maple syrup
2 tsp hot sauce
3/4 lb. shrimp, peeled and deveined.
2 ears shucked corn
cooking spray
1 cup chopped salad greens
1/2 cup chopped scallions
1/4 cup chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
1/3 cup sour cream
1/4 diced peeled avocado
Lime wedges

Here is how you make Shrimp Taco Salad:

1. Prepare grill medium-high2. Combine lime juice, olive oil, cumin, garlic, syrup and hot sauce in a smal bowl, stirring with a whisk. 3. Place shrimp in shallow bowl and drizzle 1T of the lime juice mixture over shrimp, tossing gently to coat. Reserve remaining lime juice mixture and set aside. Thread shrimp on skewers. Lightly coat corn with cooking spray. 4. Place shrimp and corn on grill rack and grill 8 minutes, turning over once, and turning corn frequently til browned. 5. Remove shrimp from skewers, and place in large bowl. Cut kernels from ears of corn. Add corn, chiopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over shrimp mixture and toss gently to combine. 6. Combine sour cream and diced avocado in small bowl and mash with fork until well blended. Top each serving with 1 T sour cream mixture, and serve with lime wedge. SERVES 6. Number of Servings: 6Recipe submitted by SparkPeople user NSL8898.

The nutritional information for Shrimp Taco Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 246.4

• Total Fat: 9.7 g
• Cholesterol: 115.6 mg
• Sodium: 164.8 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 7.3 g
• Protein: 19.2 g