Caribbean Shrimp Salad with Lime Vinaigrette

Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra

CATEGORY WINNER

Entrées

"I wanted to create a recipe for a festive meal with local ingredients that could be prepared ahead of time and assembled at the last minute. Everything except the avocado, because it turns brown, can be readied in advance and kept in separate containers, covered, and chilled. I like to serve this dinner salad with multigrain rolls." —Katherine Hinrichs, West Boothbay Harbor, Maine

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 32%
  • Fat: 10g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.2g
  • Protein: 30.3g
  • Carbohydrate: 18.4g
  • Fiber: 3.6g
  • Cholesterol: 252mg
  • Iron: 6.3mg
  • Sodium: 879mg
  • Calcium: 126mg

Ingredients

  • 4 cups chopped cooked shrimp (about 1 1/2 pounds)
  • 5 tablespoons seasoned rice vinegar, divided
  • 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon grated lime rind
  • 1/4 cup fresh lime juice (about 3 large limes)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, minced
  • Dash of salt
  • 8 cups fresh baby spinach
  • 1 cup chopped peeled mango (about 1 large)
  • 1 cup julienne-cut radishes
  • 1/4 cup diced peeled avocado
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons unsalted pumpkinseed kernels

Preparation

  1. Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
  2. Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
  3. Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.
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