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Mexican Shrimp Salad

 Mexican Shrimp Salad
Yummy shrimp for a salad, but you could also serve it with tortillas or with Mexican rice. Jalapeno and chili powder lend just the right amount of heat and a wonderful aroma! —Marie Bason, Bend, Oregon
4 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1 small onion, halved and thinly sliced
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons canola oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 6 cups torn leaf lettuce
  • 1/2 cup fat-free ranch salad dressing

Directions

  • In a large resealable plastic bag, combine the first nine
  • ingredients; add shrimp. Seal bag and turn to coat. Cover and
  • refrigerate for 30 minutes.
  • Thread shrimp onto four metal or soaked wooden skewers; discard onion
  • mixture. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack.
  • Grill shrimp, covered, over medium heat or broil 4 in. from the heat
  • for 3-4 minutes on each side or until shrimp turn pink.
  • Divide lettuce among four plates; top with shrimp. Serve immediately
  • with dressing. Yield: 4 servings.

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Mexican Shrimp Salad (continued)

Nutritional Facts: 1 serving equals 218 calories, 9 g fat (1 g saturated fat), 168 mg cholesterol, 716 mg sodium, 15 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.