Southwestern Shrimp Salad
Serve with tortilla chips

Servings: 4

1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined
Cooking spray
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen corn kernals, thawed
3/4 cup bottled salsa (we used Pace mild)
1/4 cup minced fresh cilantro
1/2 cup chopped red bell pepper
1 - 15 ounce can black beans, rinsed and drained

Heat a large nonstick skillet over medium-high heat.

Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.

Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, bell pepper and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

Per Serving: 348 Calories; 5g Fat (12.0% calories from fat); trace Saturated Fat; 43g Protein; 33g Carbohydrate; 9g Dietary Fiber; 259mg Cholesterol; 998mg Sodium. Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


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