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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Creamy Garlic Dressing
Grilled Shrimp Salad


Instructions Checklist
  • Prepare dressing: In a small bowl, combine yogurt, milk, mint, dill, garlic, salt and pepper. Store, covered, in refrigerator while preparing shrimp.

  • 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 1/4-inch space between each shrimp (see Tip). Sprinkle shrimp with the salt and pepper.

  • 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.)

  • 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 1/2 cup.

If using wooden skewers, soak in enough water to cover for at least 30 minutes before grilling.

Nutrition Facts

165 calories; protein 26.5g 53% DV; carbohydrates 9g 3% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 3.9g; fat 2.3g 4% DV; saturated fat 0.5g 2% DV; cholesterol 173.2mg 58% DV; vitamin a iu 1150IU 23% DV; vitamin c 12.9mg 21% DV; folate 13.8mcg 3% DV; calcium 180.3mg 18% DV; iron 3.7mg 21% DV; magnesium 67.9mg 24% DV; potassium 579.8mg 16% DV; sodium 428.7mg 17% DV.