Shrimp Salad with Cilantro Dressing Recipe

4.5 7 8
Shrimp Salad with Cilantro Dressing Recipe
Shrimp Salad with Cilantro Dressing Recipe photo by Taste of Home
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Shrimp Salad with Cilantro Dressing Recipe

Read Reviews
4.5 7 8
Publisher Photo
This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 to 2 teaspoons dried cilantro flakes
  • 1 small garlic clove, minced
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 1 teaspoon olive oil
  • 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1 small garlic clove, minced
  • 5 cups chopped hearts of romaine
  • 1 cup fresh or frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped sweet red pepper
  • 1 medium ripe avocado, peeled and thinly sliced

Directions

In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir 2-3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove from heat.
In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp. Yield: 4 servings.
Originally published as Shrimp Salad with Cilantro Vinaigrette in Quick & Light Bookazine 2014, p5

Nutritional Facts

1 serving: 305 calories, 20g fat (3g saturated fat), 69mg cholesterol, 359mg sodium, 22g carbohydrate (6g sugars, 8g fiber), 15g protein.

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 to 2 teaspoons dried cilantro flakes
  • 1 small garlic clove, minced
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 1 teaspoon olive oil
  • 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1 small garlic clove, minced
  • 5 cups chopped hearts of romaine
  • 1 cup fresh or frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped sweet red pepper
  • 1 medium ripe avocado, peeled and thinly sliced
  1. In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir 2-3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove from heat.
  2. In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp. Yield: 4 servings.
Originally published as Shrimp Salad with Cilantro Vinaigrette in Quick & Light Bookazine 2014, p5

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vj221979 User ID: 5329286 229515
Reviewed Jul. 13, 2015

"Very good, makes a good wrap too. I used a frozen bag of corn/black bean mix."

MY REVIEW
EvelynB User ID: 2905078 228811
Reviewed Jul. 1, 2015

"Very good. Had fresh lettuce from the garden."

MY REVIEW
ktype User ID: 4188985 228784
Reviewed Jun. 30, 2015

"This was good, but it needed some zip. Will I make it again? Yes, because it was easy."

MY REVIEW
justmbeth User ID: 1196484 221855
Reviewed Mar. 2, 2015

"Wonderful light flavor. Dressing was superb. Left out the corn and peas due to family preferences but didn't miss them."

MY REVIEW
jayshouse User ID: 5897416 217374
Reviewed Jan. 9, 2015

"This was quite tasty! We had this for dinner and even the meat eating hubby loved it"

MY REVIEW
Summy User ID: 1386846 217075
Reviewed Jan. 6, 2015

"The shrimp alone was amazing! I only had romaine, red pepper and avocado, and added some chopped jicama...and the salad dressing was so good I will make it many times. I'll bet the corn and peas would make this even better if I'd had any. Sangria sounds like a great drink on the side McbrideDavisvl. :)"

MY REVIEW
McbrideDavisvl User ID: 7294879 216825
Reviewed Jan. 3, 2015

"Overall a very light dish calorie wise. It was okay. The dressing needed help; too bland for my taste. To spice things up, I added a tablespoon of light ranch dressing. Very pretty salad. The corn, peas and avocado were a nice touch. Sangria goes well, too."

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