Shrimp Salad with Buttermilk and Tarragon Vinaigrette

This shellfish dish calls for a more subdued vinegar like tarragon. White wine vinegar will also work.

Yield: 4 servings (serving size: 5 ounces shrimp and about 2 cups salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 15%
  • Fat: 4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 38.3g
  • Carbohydrate: 14.8g
  • Fiber: 3.2g
  • Cholesterol: 260mg
  • Iron: 5.5mg
  • Sodium: 462mg
  • Calcium: 160mg

Ingredients

  • Shrimp:
  • 1/4 cup fat-free buttermilk
  • 2 tablespoons minced Anaheim or other mild green chile
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 1/2 pounds large shrimp, peeled and deveined
  • Cooking spray
  • Salad:
  • 12 romaine lettuce leaves
  • 1 head Bibb lettuce, separated into leaves
  • 2 tomatoes, cut into wedges
  • Vinaigrette:
  • 1/3 cup fat-free buttermilk
  • 2 tablespoons tarragon vinegar
  • 4 teaspoons finely chopped shallots
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon sugar
  • 1/2 teaspoon grated fresh lime rind

Preparation

  1. To prepare shrimp, combine first 8 ingredients in a zip-top plastic bag. Add shrimp, and seal the bag. Refrigerate 2 hours, turning the bag occasionally. Remove shrimp from bag; discard marinade. Pat shrimp dry.
  2. Heat a grill pan coated with cooking spray over medium-high heat. Add half of shrimp to pan, and cook 2 minutes on each side or until done. Repeat procedure with remaining shrimp.
  3. To prepare salad, arrange the lettuce leaves on a serving platter. Top with tomatoes and shrimp.
  4. To prepare vinaigrette, combine 1/3 cup buttermilk and the remaining ingredients, stirring with a whisk. Drizzle vinaigrette over the salad.
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