Shrimp and Fruit Salad
For a little drama, serve this refreshing low-fat salad on a slice of cantaloupe.
Prep Time:
25 mins
Total Time:
10 hrs 25 mins
Servings:
Makes 4 servings.
Ingredients
-
12 ounces fresh or frozen peeled and deveined shrimp
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1 15-1/4-ounce can pineapple chunks (juice pack)
-
1 medium orange, peeled and sectioned
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1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
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Dash salt
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Dash pepper
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1/2 cup sliced celery
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1/2 cup lemon low-fat yogurt
Directions
1.
In a large saucepan cook shrimp in boiling water about 3 minutes or until shrimp turn opaque; drain. Rinse shrimp under cold water; drain well.
2.
Drain pineapple chunks, reserving juice. Combine pineapple chunks and orange sections; cover and chill.
3.
For marinade, in a medium bowl combine 1/4 cup of the reserved pineapple juice, the mint, salt, and pepper. Stir in cooked shrimp and the celery. Cover and marinate in the refrigerator for 2 hours. Drain off marinade; discard marinade.
4.
Stir pineapple chunks and orange sections into shrimp mixture.
5.
In a small bowl combine 2 tablespoons of the remaining pineapple juice and the yogurt. Toss with the shrimp mixture. Divide mixture among 4 small airtight containers. Chill overnight or store up to 2 days in the refrigerator. Makes 4 servings.
Nutrition information
Calories 204, Total Fat 2 g, Cholesterol 130 mg, Sodium 191 mg, Carbohydrate 28 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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