Cucumber and jicama add a delightful crunch to this flavorful, 30-minute shrimp salad recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 2.3 g total fat; 0.5 g saturated fat; 173 mg cholesterol; 429 mg sodium. 580 mg potassium; 9 g carbohydrates; 2.2 g fiber; 4 g sugar; 26.5 g protein; 1150 IU vitamin a iu; 13 mg vitamin c; 14 mcg folate; 180 mg calcium; 4 mg iron; 68 mg magnesium;