Yucatán Shrimp Cocktail Salad

Yucatán Shrimp Cocktail Salad Recipe
Randy Mayor
Anaheim chiles and avocado give this shrimp salad a Mexican spin. Anaheim chiles have a long, narrow shape and a sweet, simple taste with just a hint of heat. Total time: 30 minutes.


4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 271
Caloriesfromfat 23 %
Fat 7 g
Satfat 1.2 g
Monofat 2.9 g
Polyfat 1.7 g
Protein 35.8 g
Carbohydrate 12.8 g
Fiber 2.7 g
Cholesterol 259 mg
Iron 4.7 mg
Sodium 569 mg
Calcium 117 mg


Cooking spray
1 1/2 pounds peeled and deveined medium shrimp
1/8 teaspoon ground red pepper
1/4 cup fresh lime juice
2 tablespoons cider vinegar
1 tablespoon honey
1/2 teaspoon salt
1 cup chopped seeded peeled cucumber
1 cup halved cherry tomatoes
1 cup chopped seeded Anaheim chile
1/2 cup thinly sliced celery
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro
1/2 cup diced peeled avocado


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and red pepper; sauté 4 minutes. Remove from heat; set aside.

Combine juice, vinegar, honey, and salt in a large bowl, stirring well with a whisk. Add cucumber and remaining ingredients; toss well. Add shrimp mixture; toss well.