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Nutrition information
Serving: 1/6 recipe (404 grams)
Servings per recipe: 6
Calories: 397 (78 from fat)
Cholesterol: 230 milligrams
Fat: 9 grams (1 saturated fat, 0 trans fats)
Protein: 40 grams
Sodium: 678 milligrams 
Total carbohydrate: 42 grams (9 fiber, 9 sugars)

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Broiled shrimp over black bean and corn salad

Marinated shrimp tops this zesty combination of lime, jalapeños, fresh cilantro and other flavors.



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 garlic clove, minced
2 pounds large shrimp, peeled
nonstick cooking spray


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



  1. Combine first 6 ingredients in a large zip-close bag. Add shrimp and seal the bag. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag and discard marinade.
  2. Preheat broiler.
  3. Place shrimp on a broiler pan coated with nonstick cooking spray. Broil 4 minutes or until shrimp are done.


  1. Combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl.
  2. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; Stir with a whisk.
  3. Pour dressing over bean mixture and toss well. Spoon salad onto each of 6 plates.
  4. Top with marinated shrimp.
  5. Serve warm.

Makes 6 servings


Source: Health Online, Inc.; Your Health eMagazine, June/July 2000

First published: 06/01/2000
Last updated: 08/19/2009

Reviewed by: Allina Health's Patient Education Department