Southwestern Shrimp Salad Bowl
Salads can be super-satisfying! Especially main dish salads like this gluten-free, diabetic friendly southwest salad recipe. Southwestern seasoned sautéed shrimp recipe plus corn, and black beans tossed with greens in light salsa dressing is so delicious. Serve with sliced avocados for an easy healthy cooking recipe.
Servings Prep Time
6servings 15minutes
Cook Time
5minutes
Servings Prep Time
6servings 15minutes
Cook Time
5minutes
Ingredients
  • 1teaspoon ground cumin
  • 2tablespoons chili powder
  • 1tablespoon lime juice
  • 1 1/2pounds medium peeled shrimp
  • 1/2teaspoon garlic powder
  • 1cup frozen corn
  • 115-ounce can black beansrinsed and drained
  • 6cups coarsely chopped Romaine lettuce or mixed greens
  • 1cup salsa
  • 1cup plain nonfat yogurt
Instructions
  1. In resealable plastic bag, combine chili powder, garlic powder, cumin, and lime juice. Add shrimp and toss to coat
  2. In large nonstick skillet coated with nonstick cooking spray, cook shrimp over medium heat until done, about 5 minutes. Remove from heat.
  3. In large bowl, combine lettuce, shrimp, corn and black beans. In small bowl combine salsa and yogurt; set aside. Serve salad with salsa dressing.
Recipe Notes

Nutritional information per serving: Calories 226, Calories from Fat 7%, Fat 2 g, Saturated Fat 0 g, Cholesterol 183 mg, Sodium 590 mg, Carbohydrates 23 g, Dietary Fiber 5 g, Total Sugars 7 g, Protein 30 g, Diabetic Exchanges: 1 starch, 1 vegetable, 3 ½ lean meat

Nutrition Nugget: Complex carbs, lean protein and healthy fat – this salad has it all!