Citrus Shrimp Salad Recipe
Citrus Shrimp Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
Recommended: Top 10 Shrimp Recipes
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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)

Directions

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.
Originally published as Citrus Shrimp Salad in Taste of Home April/May 2001, p16

Nutritional Facts

1 cup: 270 calories, 3g fat (1g saturated fat), 173mg cholesterol, 350mg sodium, 37g carbohydrate (29g sugars, 6g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

  • 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)
  1. 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.
  2. Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade. Yield: 8 servings.
Originally published as Citrus Shrimp Salad in Taste of Home April/May 2001, p16

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