Shrimp and Kiwi Salad

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield: 2 servings (serving size: 6 shrimp, 1 cup lettuce, and 1/2 cup kiwi)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 29%
  • Fat: 10.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 36.9g
  • Carbohydrate: 22.8g
  • Fiber: 4.4g
  • Cholesterol: 259mg
  • Iron: 5.5mg
  • Sodium: 405mg
  • Calcium: 175mg


  • 1 tablespoon olive oil, divided
  • 12 peeled and deveined large shrimp (about 3/4 pound)
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime rind
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon black pepper
  • 2 cups torn red leaf lettuce leaves
  • 1 cup cubed peeled kiwifruit (about 3 kiwifruit)


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done. Remove from heat.
  2. Combine 2 teaspoons oil, onions, and next 7 ingredients (onions through black pepper) in a bowl. Add shrimp; toss to coat. Spoon mixture over lettuce; top with kiwi.
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