• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Citrus-Shrimp Salad

  • Recipe Submitted by on

Category: Salads, Low Fat, Main Dish, Seafood

 Ingredients List

  • 1/2 c Orange juice concentrate
  • -- (frozen), thawed
  • 1/2 c Dry sherry (optional)
  • 1 ts Dried rosemary leaves
  • 1/2 ts Dried coriander seed
  • 1 lb Large shrimp (25-32 per lb.)
  • -- shelled, deveined
  • -- and rinsed
  • 2 ts Toasted sesame seed
  • 1 md Head red leaf lettuce
  • -- rinsed and crisped
  • 2 lg Grapefruit


1 c Unflavored nonfat yogurt
2 tb Orange juice concentrate
(frozen), thawed
1 tb Dijon mustard
2 ts Prepared horseradish
2 Green onions; finely chopped

In a 1-1/2 to 2-quart pan on high heat, bring to boiling 2 cups water,
orange juice concentrate, sherry, rosemary, and coriander. Add shrimp;
cover pan and remove from heat. Let stand 20 minutes. Drain and chill

Dry pan. Add sesame seed and stir over medium heat until golden, about 3
minutes; pour from pan.

Tear lettuce into bite-size pieces into a wide, shallow bowl. With a
sharp knife, cut peel and white membrane from grapefruit and oranges.
Hold fruit over greens and cut between inner membranes to free segments;
scatter fruit onto greens. Top salad with shrimp, sesame seed and
dressing; mix gently.

CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice
concentrate, Dijon mustard, horseradish, and green onions.

Per serving: 281 cal. (11 percent from fat); 25 g protein; 3.3 g fat (0.6
g sat.); 40 g carbo.; 304 mg sodium; 141 mg chol.

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