Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Combine citrusy grilled shrimp with arugula, avocado, and jicama to make a Mexican-inspired main dish salad.

Mary Drennen
Recipe by Cooking Light September 2012

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Credit: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl

Recipe Summary test

Yield:
Serves 4 (serving size: 2 cups salad and 6 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • Combine rind, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.

  • Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

309 calories; fat 18.4g; saturated fat 3g; mono fat 11.7g; poly fat 2.6g; protein 26g; carbohydrates 11g; fiber 6g; cholesterol 175mg; iron 3.8mg; sodium 430mg; calcium 141mg.
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