Caribbean Shrimp Salad with Lime Vinaigrette

Name: Caribbean Shrimp Salad with Lime Vinaigrette
Yield: 4 servings
Ingredients: 4 cups chopped cooked shrimp (about 1 1/2 pounds); 5 tablespoons seasoned rice vinegar, divided; 2 tablespoons chili garlic sauce (such as Lee Kum Kee); 1 ½ tablespoons olive oil; 1 tablespoon grated lime rind; ¼ cup fresh lime juice (about 3 large limes); ½ teaspoon paprika; ½ teaspoon ground cumin; 2 garlic cloves, minced; Dash of salt; 8 cups fresh baby spinach; 1 cup chopped peeled mango (about 1 large); 1 cup julienne-cut radishes; ¼ cup diced peeled avocado; ½ cup thinly sliced green onions; 2 tablespoons unsalted pumpkinseed kernels

5 Ratings
2 Reviews

CATEGORY WINNEREntrées"I wanted to create a recipe for a festive meal with local ingredients that could be prepared ahead of time and assembled at the last minute. Everything except the avocado, because it turns brown, can be readied in advance and kept in separate containers, covered, and chilled. I like to serve this dinner salad with multigrain rolls." —Katherine Hinrichs, West Boothbay Harbor, Maine

By Katherine Hinrichs, West Boothbay Harbor, Maine

Recipe by Cooking Light January 2008

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Caribbean Shrimp Salad with Lime Vinaigrette

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Caribbean Shrimp Salad with Lime Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Caribbean Shrimp Salad with Lime Vinaigrette