Grilled Chipotle Shrimp & Corn Salad
With plenty of lime, this spicy grilled chipotle shrimp & corn salad is the kind of entrée salad that you could serve for lunch or dinner.
Servings: 4
Ingredients
- For corn
- 3 ears corn
- 1 teaspoon olive oil
- For shrimp
- 1 chipotle pepper in adobo sauce roughly chopped
- 1 tablespoon adobo sauce
- 1 garlic clove minced
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/2 pound shrimp peeled and deveined
- For vinaigrette
- Juice of 1 lime
- 1 tablespoon chopped cilantro
- 1 garlic clove minced
- 1/4 teaspoon kosher salt
- Pinch black pepper
- 1/4 cup olive oil
- For salad
- 1 15- ounce can black beans drained and rinsed
- 1 red bell pepper diced
- 1/4 cup finely diced red onions
- 5 ounces baby greens
- 1 handful cilantro roughly chopped
- 1/4 cup cotija cheese crumbled
Instructions
- Preheat a gas or charcoal grill on high heat.
- Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
- For the shrimp, whisk together the chipotle peppers, adobo sauce, garlic, lime juice and olive oil. Toss the shrimp in the marinade. Thread the shrimp on skewers. (If using wooden skewers, make sure to soak them in water for 30 minutes before using.) Grill until pink, opaque and cooked through, about 1-2 minutes per side.
- For the vinaigrette, whisk together the lime juice, cilantro, garlic, salt, pepper and olive oil in a small bowl.
- For the salad, in a large bowl, combine the corn, black beans, red peppers, onions, baby greens, cilantro and cheese. Toss in the dressing. Top with shrimp before serving.
Nutrition
Calories: 429kcal | Carbohydrates: 39g | Protein: 23g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 1522mg | Potassium: 859mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1604IU | Vitamin C: 65mg | Calcium: 144mg | Iron: 4mg