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Grilled Shrimp Louis Salad

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Grilled Shrimp Louis Salad
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 2
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A speedy main-dish salad with zest dressing pairs hot-off-the-grill shrimp and cool, crisp greens.

Ingredients

Salad

1/2
lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1
teaspoon olive or vegetable oil
1/8
teaspoon salt
4
cups chopped romaine lettuce
1
medium stalk celery, finely chopped (1/2 cup)
1/2
cup chopped red bell pepper
1
cup grape tomatoes, cut in half

Dressing

2
tablespoons reduced-fat mayonnaise
1
tablespoon plain yogurt
1
tablespoon shrimp cocktail sauce
1/2
teaspoon grated lemon peel
1/8
teaspoon salt
1
to 2 tablespoons fat-free (skim) milk

Directions

  • 1 Heat gas or charcoal grill. On each of two 12-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush with oil. Sprinkle with 1/8 teaspoon salt.
  • 2 Cover and grill kabobs over medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Remove shrimp from skewers.
  • 3 On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp.
  • 4 In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads.
Tips  

Serving the dressing on the side allows each of you to use the amount you want.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
165mg
56%
Sodium
740mg
31%
Potassium
910mg
26%
Total Carbohydrate
15g
5%
(
Dietary Fiber
5g
18%
,
Sugars
10g
)
Protein
21g
Daily Value*:
Vitamin A
110%
110%
Vitamin C
200%
200%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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