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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.
- By: Diabetic Living Magazine
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 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
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Prep
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Ready In
- 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 ¼-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 ½ cup.
- If using wooden skewers, soak in enough water to cover for at least 30 minutes before grilling.
- 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
