Tropical Shrimp Salad

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 Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 29%
  • Fat: 8.6g
  • Saturated fat: 1.4g
  • Protein: 29.3g
  • Carbohydrate: 17.6g
  • Fiber: 4.8g
  • Cholesterol: 252mg
  • Iron: 5.7mg
  • Sodium: 626mg
  • Calcium: 142mg


  • 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


  1. 1. Combine vinegar, mustard, 1 tablespoon oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Set aside.
  2. 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. 3. Combine greens and next 3 ingredients in a bowl. Add dressing, tossing gently to coat. Divide salad among 4 plates. Top with shrimp.
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