Summer Shrimp Salad with Grilled Peaches and Fresh Corn

Summer's freshest produce in a bowl: fresh corn off the cob, juicy ripe tomatoes, grilled sweet peaches—topped with spicy shrimp on a bed of romaine with avocado and red onion. All for 330 calories!

Prep Time10

Cook Time10

Total Time20

Course: lunch, Salad

Cuisine: American

Keyword: fresh corn salad, grilled peach salad, summer shrimp salad

Servings: servings

Calories: 334kcal

Author: Andie Mitchell

Ingredients

1 head romaine lettuce chopped
1 medium red onion thinly sliced
2 ears sweet corn kernels cut off the cob
2 medium tomatoes chopped
1 avocado pitted and sliced
1 ½ pounds large shrimp peeled, deveined, tails removed
6 wooden skewers soaked in water for about 1 hour
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 peaches pitted and sliced
½ cup Bolthouse Farms Chunky Blue Cheese Yogurt Dressing

Instructions

Divide the romaine among 4 large plates or bowls. Repeat with the red onion, corn, tomato, and avocado.
In a small bowl, combine the chili powder, garlic powder, salt, and pepper. Thread the shrimp onto the wooden skewers. Season the shrimp evenly on both sides with the spice mixture.
Preheat your grill to high. Lightly spray the shrimp skewers and the peach slices with an oil mister or cooking spray. Grill the shrimp until pink and opaque, about 2 to 3 minutes per side. Grill the peaches until grill marks are present on both sides, 3 to 5 minutes.
Slide the shrimp off the skewers and divide them, along with the grilled peaches, among the salad plates. Drizzle each plate with 2 tablespoons of dressing.

Notes

Without Dressing: Calories 299, Fat 10g, Carb 29g, Fiber 9g, Sugars 7g, Protein 29g

Nutrition