Simple and tasty! I left out the celery because we don't like it. Served wioth brown rice the first night, which didn't really do anything for it. We ate the leftovers cold right out of the fridge, excellent.
Yucatán Shrimp Cocktail Salad
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.
Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 271
- Calories from fat: 23%
- Fat: 7g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.7g
- Protein: 35.8g
- Carbohydrate: 12.8g
- Fiber: 2.7g
- Cholesterol: 259mg
- Iron: 4.7mg
- Sodium: 569mg
- Calcium: 117mg
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
Preparation
- 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.
Yucatán Shrimp Cocktail Salad Recipe at a Glance
- COURSE: Salads
- CUISINE: Mexican
- MAIN INGREDIENT: Shellfish
- PUBLICATION: Cooking Light
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