Yucatán Shrimp Cocktail Salad

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 Cooking Light

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Yucatán Shrimp Cocktail Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy