Mexican Shrimp Salad Recipe

5 4 2
Mexican Shrimp Salad Recipe
Mexican Shrimp Salad Recipe photo by Taste of Home
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Mexican Shrimp Salad Recipe

Read Reviews
5 4 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Shrimp Salad in Healthy Cooking June/July 2008, p19

Nutritional Facts

1 each: 218 calories, 9g fat (1g saturated fat), 168mg cholesterol, 716mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Divide lettuce among four plates; top with shrimp. Serve immediately with dressing. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Shrimp Salad in Healthy Cooking June/July 2008, p19

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Reviews forMexican Shrimp Salad

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MY REVIEW
jsouba User ID: 1788691 69703
Reviewed Jun. 3, 2010

"Yummy!!!! The shrimp have lots of flavor. We had the shrimp on top of spinach, with tomatoes on top. Had some texas toast on the side. It was a great, healthy, filling meal!"

MY REVIEW
minimaus User ID: 1816667 79567
Reviewed May. 30, 2010

"The salad did not have enough substance,so I added ranch style beans,black beans,celery tomatoes,vinigar and oil dressing."

MY REVIEW
cdavis1126 User ID: 4537558 169305
Reviewed May. 24, 2010

"This shrimp was awesome. I did leave out the cilantro, we are not fans. I grilled it, served it with a side salad, some chopped spinach and sliced up red onion. I grilled up a tortilla wrap, broke up the wrap and ate the meal with my fingers. Delicious!"

MY REVIEW
stampede User ID: 1870613 106982
Reviewed Oct. 23, 2009

"THIS IS A AWESOME RECIPE. BEST I EVER HAD.I USE THE SEASONING FOR MY SHRIMP ALL THE TIME I ALSO USE IT ON MY FISH."

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