Citrus-Shrimp Salad

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 18%
  • Fat: 3.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 19.1g
  • Carbohydrate: 14.1g
  • Fiber: 2.6g
  • Cholesterol: 168mg
  • Iron: 2.9mg
  • Sodium: 321mg
  • Calcium: 71mg


  • 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


  1. 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.
  2. Combine salad dressing and next 7 ingredients (salad dressing through pepper) in a large bowl, and stir well. Add shrimp, and stir.
  3. 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.
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