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Yucatán Shrimp Cocktail Salad

Randy Mayor
Yield 4 servings (serving size: 1 3/4 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.