Citrus-Shrimp Salad

Cooking Light
Tip: Arrange Citrus-Shrimp Salad on a platter 1 to 2 hours before serving. Cover with plastic wrap, and chill.
8 servings


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2 1/2 quarts water
2 pounds medium shrimp
1/4 cup reduced-calorie Italian salad dressing
3 tablespoons finely chopped shallots
2 tablespoons red wine vinegar
2 tablespoons plain fat-free yogurt
2 tablespoons orange juice
1 1/2 tablespoons Dijon mustard
1 tablespoon honey
1/8 teaspoon pepper
4 cups sliced romaine lettuce
2 cups pink grapefruit sections (about 4 large grapefruit)
2 cups orange sections (about 5 oranges)
1/4 cup chopped fresh chives


Bring water to a boil, and add shrimp. Cook shrimp 3 to 5 minutes. Drain and rinse with cold water. Peel and devein shrimp; chill.

Combine salad dressing and next 7 ingredients (salad dressing through pepper) in a large bowl, and stir well. Add shrimp, and stir.

Line a large platter with sliced lettuce. Spoon shrimp mixture into center of platter; arrange grapefruit sections and orange sections around salad. Sprinkle salad with chives.

Created date

October 2003

Nutritional Information

Calories 163
Caloriesfromfat 18 %
Fat 3.2 g
Satfat 0.6 g
Monofat 0.8 g
Polyfat 1.5 g
Protein 19.1 g
Carbohydrate 14.1 g
Fiber 2.6 g
Cholesterol 168 mg
Iron 2.9 mg
Sodium 321 mg
Calcium 71 mg