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Cinco de Mayo grilled shrimp

Grilled shrimp over a refreshing black bean and corn salad make this meal a healthy weeknight option. Bonus: Shrimp take only minutes to prepare, so you're out of the kitchen and on the patio for margaritas in 30 minutes or less.


For the 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 garlic clove, minced
  • 2 pounds large shrimp, peeled and deveined
  • nonstick cooking spray

For the salad

  • 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 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.

Nutritional information


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