Grilled Shrimp Salad with Creamy Garlic Dressing

Grilled Shrimp Salad with Creamy Garlic Dressing

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From: Diabetic Living Magazine

Cucumber and jicama add a delightful crunch to this flavorful, 30-minute shrimp salad recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Creamy Garlic Dressing
  • ½ cup plain fat-free yogurt
  • 3 tablespoons fat-free milk
  • 2 tablespoons snipped fresh mint
  • 2 tablespoons snipped fresh dill
  • 1 large clove garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • Grilled Shrimp Salad
  • 1 pound fresh or frozen large shrimp in shells
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 6 cups mixed spring salad greens
  • 1 cup coarsely chopped cucumber
  • ½ cup shaved, peeled jicama (see Tip)
  • 4 radishes, thinly sliced
  • 2 ounces semi-soft goat cheese (chevre), crumbled (optional)

Preparation

  • Prep

  • Ready In

  1. Prepare dressing: In a small bowl, combine yogurt, milk, mint, dill, garlic, salt and pepper. Store, covered, in refrigerator while preparing shrimp.
  2. Prepare salad: Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Thread shrimp onto four 12-inch skewers, leaving ¼-inch space between each shrimp (see Tip). Sprinkle shrimp with the salt and pepper.
  3. For a charcoal grill, place shrimp skewers on the grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
  4. To serve, divide salad greens among four serving plates. Top with cucumber, jicama and radishes. Top each salad with a shrimp skewer. Spoon dressing over salads. If desired, sprinkle with goat cheese. Serve immediately.
  • Tips: Use a vegetable peeler to shave enough wide strips of the peeled jicama to make ½ cup.
  • If using wooden skewers, soak in enough water to cover for at least 30 minutes before grilling.

Nutrition information

  • Serving size: 1 shrimp skewer and 1½ cups salad
  • Per serving: 165 calories; 2 g fat(0 g sat); 2 g fiber; 9 g carbohydrates; 27 g protein; 14 mcg folate; 173 mg cholesterol; 4 g sugars; 1,150 IU vitamin A; 13 mg vitamin C; 180 mg calcium; 4 mg iron; 429 mg sodium; 580 mg potassium
  • Nutrition Bonus: Vitamin A (23% daily value), Iron (22% dv), Vitamin C (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 1½ vegetables

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