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Tropical Shrimp Salad

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.

Oxmoor House OCTOBER 2006

  • Yield: 4 servings (serving size: 2 1/4 cups salad mixture and about 7 shrimp)
  • Cook time:7 Minutes
  • Prep time:30 Minutes

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.

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
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Tropical Shrimp Salad recipe

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