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Citrus Shrimp Salad

 Citrus Shrimp Salad
"I first tasted this refreshing salad at a gathering I attended with my sister," recalls Nancy Rollag of Kewaskum, Wisconsin. "I pestered her until she got me a copy of the recipe."
8 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons reduced-fat plain yogurt
  • 4-1/2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 1/4 cup fat-free Italian salad dressing
  • 1/8 teaspoon pepper
  • 3 tablespoons finely chopped green onions
  • 2 pounds cooked medium shrimp, peeled and deveined
  • 8 cups torn romaine
  • 2 cups pink grapefruit sections (about 2 large)
  • 2 navel orange sections (3 to 4 large)


  • In a large bowl, whisk together the first eight ingredients in the
  • order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes.
  • Drain, reserving the marinade.
  • Arrange romaine on a serving platter or individual plates; top with
  • shrimp, grapefruit and oranges. Drizzle with reserved marinade.
  • Yield: 8 servings.
Nutritional Facts: 1 cup equals 270 calories, 3 g fat (1 g saturated fat), 173 mg cholesterol, 350 mg sodium, 37 g carbohydrate, 6 g fiber,

2 of 2

Citrus Shrimp Salad (continued)

Nutritional Facts: 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.