Cook Time:50 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:50 minsTotal Time:50 minsServings:4Yield:4 servings
Cook Time:50 mins
Cook Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5tablespoonsreduced-fat sour cream3tablespoonsgrapeseed oil or extra-virgin olive oil3tablespoonscider vinegar2tablespoonschopped fresh cilantro1tablespoonchopped fresh dill1tablespoonminced shallot2clovesgarlic, minced¾teaspoondry mustard¼teaspoonkosher salt1poundraw shrimp (21-25 per pound), peeled and deveined2teaspoonsextra-virgin olive oil2teaspoonsfinely grated lime zest¼teaspoonkosher salt¼teaspoonfreshly ground pepper, plus more to taste2ears corn, husked4cupschopped romaine lettuce¾cupfinely chopped red cabbage¾cupdiced red bell pepper½cupdiced red onion½cupassorted cherry tomatoes, chopped½fennel bulb, halved again, thinly sliced1avocado, diced2slicescrispy cooked bacon, diced
Cook Mode(Keep screen awake)
Ingredients
5tablespoonsreduced-fat sour cream
3tablespoonsgrapeseed oil or extra-virgin olive oil
3tablespoonscider vinegar
2tablespoonschopped fresh cilantro
1tablespoonchopped fresh dill
1tablespoonminced shallot
2clovesgarlic, minced
¾teaspoondry mustard
¼teaspoonkosher salt
1poundraw shrimp (21-25 per pound), peeled and deveined
2teaspoonsextra-virgin olive oil
2teaspoonsfinely grated lime zest
¼teaspoonfreshly ground pepper, plus more to taste
2ears corn, husked
4cupschopped romaine lettuce
¾cupfinely chopped red cabbage
¾cupdiced red bell pepper
½cupdiced red onion
½cupassorted cherry tomatoes, chopped
½fennel bulb, halved again, thinly sliced
1avocado, diced
2slicescrispy cooked bacon, diced
DirectionsTo prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.TipsDIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.Originally appeared: EatingWell Magazine, May/June 2014
Directions
To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.TipsDIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.
To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.
Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.
Tips
DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.
Originally appeared: EatingWell Magazine, May/June 2014
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Nutrition Facts(per serving)398Calories25gFat22gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
