Southwestern Shrimp Cocktail
In this southwestern shrimp cocktail, spice-crusted shrimp are seared on the grill, then mixed with creamy avocado and fresh corn kernels.
Servings: 4 Servings
If using wooden skewers, soak 4 of them in warm water for 20 to 30 minutes before using.
Preheat the grill to medium-high heat and brush lightly with oil.
In a medium-sized bowl, stir together the chili powder, ground cumin, smoked paprika, garlic powder, salt and olive oil. Add the shrimp and stir to coat.
Thread the shrimp onto the skewers, using 2 skewers for each set of shrimp so that they are easier to turn on the grill.
Place the shrimp on the grill and sear until the shrimp are just cooked through, 1 1/2 to 2 minutes per side. When the shrimp are cool enough to handle, remove them from the skewers and place them in a medium-sized bowl.
To the shrimp, add the avocado, corn and lime juice. Stir to combine.
Divide the shrimp between 4 small bowls or martini glasses. Serve.
Weight Watchers Points: 2 (Blue - Freestyle SP) / 3 (Green) / 2 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 1shrimp cocktail | Calories: 133.7kcal | Carbohydrates: 7.4g | Protein: 12.8g | Fat: 6.4g | Saturated Fat: 1g | Cholesterol: 86.1mg | Sodium: 162.4mg | Fiber: 2.3g | Sugar: 1.6g