Shrimp Salad with Vinaigrette Recipe

Shrimp Salad with Vinaigrette Recipe
Shrimp Salad with Vinaigrette Recipe photo by Taste of Home
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Shrimp Salad with Vinaigrette Recipe

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"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon grated orange peel
  • 3 tablespoons olive oil
  • 2 medium navel oranges, peeled
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 tablespoon diced pimientos
  • 5 cups torn Bibb or Boston lettuce
  • 5 cups torn leaf lettuce
  • 1/4 cup sliced green onions

Directions

In a large bowl, combine the vinegar, garlic, sugar and orange peel. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour.
Just before serving, toss the shrimp mixture with lettuces and onions. Yield: 6 servings.
Originally published as Shrimp Salad with Vinaigrette in Light & Tasty February/March 2001, p10

Nutritional Facts

2 cups: 174 calories, 8g fat (1g saturated fat), 115mg cholesterol, 130mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 fruit.

  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon grated orange peel
  • 3 tablespoons olive oil
  • 2 medium navel oranges, peeled
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 tablespoon diced pimientos
  • 5 cups torn Bibb or Boston lettuce
  • 5 cups torn leaf lettuce
  • 1/4 cup sliced green onions
  1. In a large bowl, combine the vinegar, garlic, sugar and orange peel. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour.
  2. Just before serving, toss the shrimp mixture with lettuces and onions. Yield: 6 servings.
Originally published as Shrimp Salad with Vinaigrette in Light & Tasty February/March 2001, p10

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