Caribbean Shrimp Salad With Lime Vinaigrette

Seafood, an accommodating and supportive partner to a wide range of spices and other flavorful ingredients, cooks quickly. Looking for a speedy and healthy meal? Go fish!

caribbean_shrimp_salad
If you can’t get to the islands this year, bring them to your kitchen. Your family will be feeling the sunshine with fresh ingredients like lime juice, mango, and avocado.

Ingredients:

4 Servings
– 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 1/2 tablespoons olive oil
– 1 tablespoon grated lime rind
– 1/4 cup fresh lime juice (about 3 large limes)
– 1/2 teaspoon paprika
– 1/2 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
– 1/4 cup diced peeled avocado
– 1/2 cup thinly sliced green onions
– 2 tablespoons unsalted pumpkin seed kernels

Preparation:

1. Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
2. Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
3. Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkin seed kernels. Drizzle each salad with 2 tablespoons vinaigrette.

Nutritional Information:
Calories 281
Calories from fat 32 %
Fat 10 g
Sat fat 1.7 g
Mono fat 5.7 g
Poly fat 2.2 g
Protein 30.3 g
Carbohydrate 18.4 g
Fiber 3.6 g
Cholesterol 252 mg
Iron 6.3 mg
Sodium 879 mg
Calcium 126 mg

Bon Appetite!