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

Source: Diabetic Living Magazine


Recipe Summary test

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

1 shrimp skewer and 1 1/2 cups salad
165 calories; protein 26.5g; carbohydrates 9g; dietary fiber 2.2g; sugars 3.9g; fat 2.3g; saturated fat 0.5g; cholesterol 173.2mg; vitamin a iu 1150IU; vitamin c 12.9mg; folate 13.8mcg; calcium 180.3mg; iron 3.7mg; magnesium 67.9mg; potassium 579.8mg; sodium 428.7mg.

3 lean protein, 1 1/2 vegetables