Posted on by Cary Gersh

Shrimp, Corn, Avocado Salad with Lime Dressing

Shrimp, Corn, Avocado Salad with Cumin-Lime Dressing
Serves 4
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1418 calories
90 g
572 g
91 g
78 g
33 g
1522 g
3815 g
21 g
0 g
51 g
Nutrition Facts
Serving Size
1522g
Servings
4
Amount Per Serving
Calories 1418
Calories from Fat 786
% Daily Value *
Total Fat 91g
140%
Saturated Fat 33g
163%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 42g
Cholesterol 572mg
191%
Sodium 3815mg
159%
Total Carbohydrates 90g
30%
Dietary Fiber 29g
115%
Sugars 21g
Protein 78g
Vitamin A
563%
Vitamin C
234%
Calcium
43%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons coconut oil or ghee, divided
  2. 1 pound uncooked shrimp, medium-size, peeled and deveined
  3. 1/2 teaspoon sea salt, divided
  4. 1/2 teaspoon ground cumin, divided
  5. 1 cup yellow corn on the cob, kernels removed (or 1 cup frozen, thawed corn)
  6. 1 medium poblano chili, seeded, diced
  7. 2 tablespoons extra-virgin olive oil
  8. 2 tablespoons water
  9. 2 tablespoon fresh lime juice
  10. Freshly ground black pepper
  11. 2 tablespoons cilantro, fresh, chopped
  12. 6 cups shredded romaine lettuce
  13. 1 cup grape tomatoes, red and/or yellow, halved
  14. 1 ripe avocado, peeled and chopped
  15. 1 small red onion, chopped
Instructions
  1. Coat a large nonstick skillet with 1 tablespoon coconut oil or ghee; heat over medium-high heat.
  2. Add shrimp; sprinkle with 1/4 teaspoon each salt and cumin. Cook, stirring often, until lightly browned and cooked through, about 4 minutes; remove to a plate.
  3. Rinse or wipe skillet clean. Add remaining 1 tablespoon oil; heat over medium-high heat. Add corn and poblano; increase heat to high and cook, stirring once or twice, until corn and poblano are golden in spots and crisp-tender, about 5 minutes. Remove from heat; set aside.
  4. In a large bowl, whisk together oil, water, lime juice, black pepper and remaining 1/4 teaspoon each salt and cumin until blended; stir in cilantro.
  5. Add lettuce, tomatoes, avocado, onion, sautéed corn and poblano; gently toss to mix and coat. Top with shrimp and serve.
Adapted from Weight Watchers
beta
calories
1418
fat
91g
protein
78g
carbs
90g
more
Adapted from Weight Watchers
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