ADVERTISEMENT
Margarita Shrimp Salad
Margarita Shrimp Salad
1 Review
From: EatingWell Magazine, Spring 2003
The flavors of a margarita—tequila, orange and lime—are blended in this healthy salad recipe 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Creamy Lime-Chile Dressing
- 6 tablespoons reduced-fat sour cream
- 3 tablespoons lime juice (see Tip)
- 2 teaspoons minced seeded jalapeno, or serrano pepper
- 1 teaspoon chili powder
- 1 teaspoon sugar
- ¼ teaspoon salt
- Margarita Shrimp Salad
- 1 pound medium shrimp (30-40 per pound), peeled and deveined
- ¼ cup tequila
- 2 teaspoons freshly grated orange zest
- 1 teaspoon freshly grated lime zest
- Lime wedges
- ½ teaspoon salt
- ¼ cup thinly slivered red onion
- 4 cups torn romaine lettuce
- 2 medium endives, cored and torn into pieces (2 cups)
- 1 orange, peeled and cut into segments
- 2 ripe Hass avocados, peeled, pitted and cut into ½-inch cubes
- 1 tablespoon lime juice (see Tip)
- 1 tablespoon extra-virgin olive oil
Preparation
-
Active
-
Ready In
- To prepare the dressing: Whisk sour cream, lime juice, jalapeno, chili powder, sugar and salt.
- To prepare the salad: 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.
- 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.
- 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.
- A lime at room temperature gives the most juice (1½-2 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.
- Serving size: about 2 cups
- Per serving: 398 calories; 22 g fat(4 g sat); 10 g fiber; 21 g carbohydrates; 27 g protein; 180 mcg folate; 191 mg cholesterol; 6 g sugars; 1 g added sugars; 4,646 IU vitamin A; 42 mg vitamin C; 156 mg calcium; 2 mg iron; 623 mg sodium; 1,132 mg potassium
- Nutrition Bonus: Vitamin A (93% daily value), Vitamin C (70% dv), Folate (45% dv)
- Carbohydrate Servings: 1½
- Exchanges: ½ fruit, 1½ vegetable, 3½ lean protein, 4½ fat
Reviews 1
September 18, 2009
By: lori from california
This is a terrific salad. In summer I like to add frest, grilled corn. It's one of those super refreshing meals for a hot day plus it's sophisticated enough for those special, small luncheon
parties.
