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Broiled shrimp over black bean and corn salad

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    Broiled shrimp over black bean and corn salad

    Shrimp is one of the few foods containing as much omega-3 fatty acids as it does omega-6 fatty acids (1:1 ratio). Consuming foods rich in omega-3’s may help to decrease your risk for obesity, high blood pressure and type 2 diabetes.


    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 and deveined
    nonstick cooking spray
    2 cups coarsely chopped tomato
    1/2 cup sliced green onion
    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 extra-virgin olive oil
    1/2 teaspoon ground cumin
    1/4 teaspoon salt
    1/8 teaspoon freshly ground black pepper


    1. In a large zip-close bag, combine first 6 ingredients. Add shrimp and seal bag. Place in refrigerator to marinate for 1 hour, turning occasionally. After 1 hour, remove shrimp from bag and place in a medium bowl. Throw away the marinade.
    2. Preheat broiler. Spray broiler pan with nonstick cooking spray.
    3. Transfer shrimp from bowl to broiler pan. Broil about 7 inches from the heat for 4 to 5 minutes, until shrimp are done. Remove from oven and set aside.
    4. In a large bowl, combine tomatoes, green onions, cilantro, beans, corn and jalapeño pepper to make salad. Toss until well-combined.
    5. In a small bowl, combine 1/4 cup lime juice, oil, cumin, salt and black pepper to make dressing. Stir with a whisk.
    6. Pour dressing over salad mixture. Toss until well-combined. Portion onto 6 plates and top each with 3 to 4 shrimp. Serve warm.

    Makes 6 servings

    Recipe contains: shellfish, fish, wheat

    Carb choices per serving: 2 1/2


    Nutrition Facts

    Recipe tip

    You can eat this salad chilled too! Store the marinated shrimp, salad and dressing separately in the refrigerator until you’re ready to serve. Then simply assemble and enjoy!