Tropical Shrimp Salad

recipe
Sweet fruit complements the Caribbean spices on the shrimp. If you're short on time, look for refrigerated precut pineapple and mango.

Yield:

4 servings (serving size: 2 1/4 cups salad mixture and about 7 shrimp)

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 263
Caloriesfromfat 29 %
Fat 8.6 g
Satfat 1.4 g
Protein 29.3 g
Carbohydrate 17.6 g
Fiber 4.8 g
Cholesterol 252 mg
Iron 5.7 mg
Sodium 626 mg
Calcium 142 mg

Ingredients

1 tablespoon sherry vinegar
1/2 teaspoon honey mustard
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
2 1/2 teaspoons salt-free Caribbean seasoning
1 1/2 pounds medium shrimp, peeled and deveined
2 (8-ounce) packages mixed salad greens (about 8 cups)
1 cup chopped peeled mango
1 cup coarsely chopped pineapple
1 cup sliced green onions

Preparation

1. Combine vinegar, mustard, 1 tablespoon oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Set aside.

2. Combine Caribbean seasoning, remaining 1/4 teaspoon salt, and shrimp in a large bowl; toss well. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook shrimp 3 to 4 minutes per side or until done.

3. Combine greens and next 3 ingredients in a bowl. Add dressing, tossing gently to coat. Divide salad among 4 plates. Top with shrimp.

Note:

Maureen Callahan,

Oxmoor House Healthy Eating Collection

October 2006
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