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

More From Cooking Light

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

Ingredients

  • 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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp and Kiwi Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy