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The flavors of a margarita--tequila, orange and lime--are blended in this healthy salad recipe of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories--avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.

Source: EatingWell Magazine, Spring 2003


Recipe Summary

35 mins


Creamy Lime-Chile Dressing
Margarita Shrimp Salad


Instructions Checklist
  • To prepare the dressing: Whisk sour cream, lime juice, jalapeno, chili powder, sugar and salt.

  • To prepare the salad: Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.

  • Toss romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss avocados with lime juice and divide among the salads.

  • Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.


A lime at room temperature gives the most juice (1 1/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand. If the recipe calls for both zest and juice, grate the zest before squeezing the juice.

Nutrition Facts

about 2 cups
398 calories; protein 27g; carbohydrates 21g; dietary fiber 10.5g; sugars 5.9g; fat 21.9g; saturated fat 4.5g; cholesterol 191.4mg; vitamin a iu 4646IU; vitamin c 42.3mg; folate 180mcg; calcium 155.8mg; iron 1.9mg; magnesium 89.4mg; potassium 1131.9mg; sodium 623.2mg; thiamin 0.2mg; added sugar 1g.

1/2 fruit, 1 1/2 vegetable, 3 1/2 lean protein, 4 1/2 fat