Recipe Image

Grilled Shrimp Salad with Creamy Garlic Dressing

  • 30 m
  • 30 m
Diabetic Living Magazine
“Cucumber and jicama add a delightful crunch to this flavorful, 30-minute shrimp salad recipe.”


    • 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)


  • 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.
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