Grilled Shrimp With Southwestern Black Bean Salad

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Shrimp are marinated in a citrus-soy mixture then grilled. Serve on a bed of zesty black bean and corn salad. Can use an indoor grill like George Foreman or a regular outdoor grill. Can also pan-fry the shrimp if desired.

photo of Grilled Shrimp With Southwestern Black Bean Salad

serves/makes:

ready in:
1-2 hrs

1 review

ingredients

Marinated Shrimp
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 clove garlic, minced
2 pounds large shrimp, peeled
non-stick cooking spray

Salad
2 cups coarsely chopped tomato
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1 can (15 ounce size) black beans, rinsed and drained
1 can (15.25 ounce size) whole-kernel corn, drained
1 jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

directions

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 George Foreman grill.

Place shrimp on grill coated with cooking spray. Grill 1-2 minutes or until shrimp are done (check after one minute).

To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeno) 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.

added by

Rubie

nutrition data

378 calories, 8 grams fat, 39 grams carbohydrates, 38 grams protein per serving.

reviews & comments

Liz REVIEW:
April 11, 2020

This dinner is fresh and bright, so delicious. The double citrus really made it shine. I will make this again...and again... It was a hit!

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