Skip to main content

Broiled shrimp over black bean and corn salad

  • Receive a recipe each week via email or RSS feed.

    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


    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!

    Nutrition Facts