Margarita Shrimp Salad
Recipe from
EatingWell
The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.
Servings:
4 servings, about 2 cups each
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
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1 poundmedium shrimp, (30-40 per pound), peeled and deveinedsee savings
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1/4 cuptequilasee savings
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2 teaspoonsfreshly grated orange zestsee savings
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1 teaspoonfreshly grated lime zestsee savings
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1/2 teaspoonsaltsee savings
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1/4 cupthinly slivered red onionsee savings
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Creamy Lime-Chile Dressing, (recipe follows)see savings
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4 cupstorn romaine lettucesee savings
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2medium endives, cored and torn into pieces (2 cups)see savings
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1orange, peeled and cut into segmentssee savings
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2ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubessee savings
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1 tablespoonlime juice, (see Tip)see savings
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1 tablespoonextra-virgin olive oilsee savings
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Lime wedgessee savings
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Directions
1.
Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
2.
Meanwhile, make Creamy Lime-Chile Dressing.
3.
Toss romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss avocados with lime juice and divide among the salads.
4.
Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.
Tips:
To juice a lime:
A lime at room temperature gives the most juice (11/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand. If the recipe calls for both zest and juice, grate the zest before squeezing the juice.
To segment an orange:
After zesting, use a small sharp knife to remove any remaining peel and all the bitter white pith. To make attractive segments, work over a bowl to catch the juice and slice between each segment and its surrounding membrane.
Nutrition information
Per serving: Calories 407, Total Fat 22 g, Saturated Fat 4 g, Monounsaturated Fat 12 g, Cholesterol 181 mg, Sodium 633 mg, Carbohydrate 22 g, Fiber 10 g, Protein 27 g, Potassium 1021 mg. Daily Values: Vitamin A 80%, Vitamin C 90%, Calcium 15%, Iron 25%. Exchanges: Fruit 0.5,Vegetable 1.5,Lean Meat 3.5,Fat 4.5.
Percent Daily Values are based on a 2,000 calorie diet
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