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Jamaican Shrimp and Rice Salad

Yield 4 (2-cup) servings.
This make-ahead shrimp-and-rice salad has the flair of Jamaican spice tucked into the recipe. Pair with crusty bread and enjoy.

Ingredients

  • 1/3 cup lime juice
  • 3 tablespoons low-sodium Worcestershire sauce
  • 1 tablespoon reduced-calorie ketchup
  • 2 teaspoons hot sauce
  • 2 teaspoons vegetable oil
  • 2 teaspoons molasses
  • 1/4 teaspoon freshly ground pepper
  • 1 large clove garlic, crushed
  • 3 cups cooked long-grain rice (cooked without salt or fat)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1 (7-ounce) jar roasted red peppers in water, drained and chopped
  • 1 1/2 pounds unpeeled medium-size fresh shrimp
  • Vegetable cooking spray

Nutrition Information

  • calories 391
  • caloriesfromfat 9 %
  • fat 3.9 g
  • satfat 0.8 g
  • monofat 0.9 g
  • polyfat 1.6 g
  • protein 27.1 g
  • carbohydrate 61.3 g
  • fiber 0.0 g
  • cholesterol 166 mg
  • iron 0.0 mg
  • sodium 288 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 8 ingredients in a large bowl; set 1 tablespoon of mixture aside. Add rice and next 4 ingredients to remaining juice mixture. Stir well; set aside.

  2. Peel and devein shrimp. Place shrimp on rack of a broiler pan coated with cooking spray, and brush with reserved 1 tablespoon lime juice mixture. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes on each side or until shrimp turn pink. Add shrimp to rice mixture, and stir. Serve salad immediately, or cover and chill.

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