Grilled Shrimp with Corn and Black Bean Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 1 ratings.
Grilled Shrimp with Corn and Black Bean Salad

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 438
pro 29 g
total fat 18 g
sat. fat 2 g
carb 45 g
fibre 9 g
chol 129 mg
sodium 736 mg
% RDI: -
calcium 7
iron 33
vit A 21
vit C 100
folate 95
  • Portion size: 4

The zippy flavours and brilliant colours of this salad complement tender, perfectly grilled shrimp. Grilling the corn concentrates the kernels' sweetness and adds a smoky accent.

Ingredients

  • 1 lb 1lbraw jumbo shrimp
  • 1 tbsp 1tbspvegetable oil
  • 1 tbsp 1tbsplime juice
  • 1 tsp 1tspsoy sauce
  • 1 tsp 1tspsesame oil
  • 1/2 tsp 1/2tsppepper
  • 2 2cloves garlic, minced
  • Corn and black bean salad
  • 3 3cobs corn
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)black beanblack beans, drained and rinsed
  • 1 1sweet red peppersweet red peppers, diced
  • 1/2 cup 1/2cupchopped red onionred onions
  • 1/2 cup 1/2cupcoriander leafcoriander leaves, coarsely chopped
  • 3 tbsp 3tbspvegetable oil
  • 3 tbsp 3tbsplime juice
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspground cumin
  • 1/4 tsp 1/4tsppepper
  • 1 1head boston lettuce, separated

Preparation

Peel off shrimp shells, leaving tails on; cut each shrimp lengthwise down back and gently pull out dark vein running down back. In bowl, combine oil, lime juice, soy sauce, sesame oil, pepper and garlic. Add shrimp; toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, husk corn. Place on greased grill over medium-high heat. Close lid and cook, turning occasionally, until kernels are tender and grill-marked, about 15 minutes. Slice off kernels to make 1-1/2 cups (375 mL); place in bowl. Add black beans, red pepper, onion and coriander.

In small bowl, whisk together oil, lime juice, salt, cumin and pepper. Pour over corn mixture; toss to coat.

Place shrimp on greased grill over medium-high heat. Close lid and cook, turning once, until shrimp are pink, about 6 minutes.

Divide lettuce leaves among plates. Top with salad then grilled shrimp.

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