Topsail Island Shrimp Summer Salad Recipes
ISLAND SHRIMP SALAD
Island breezes are sure to stir, even in winter, when you serve this salad.
Yield serves 4, about 1 1/2 cups salad and 2 to 3 ounces shrimp per serving
Number Of Ingredients 16
Steps:
- In a medium bowl, stir together the brown sugar, allspice, garlic powder, black pepper, cayenne, and salt. Whisk in the lime juice, molasses, and 1 teaspoon olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 10 minutes.
- Meanwhile, preheat the broiler. Lightly spray the broiler pan with cooking spray.
- Let the marinade drip off the shrimp. Place the shrimp in a single layer in the broiler pan.
- Broil about 4 inches from the heat for 2 minutes. Turn over and broil for 1 to 2 minutes, or until the shrimp are pink and cooked through.
- Meanwhile, in a salad bowl, gently toss the salad greens, bell pepper, and pineapple.
- In a small bowl, whisk together the vinegar, honey, reserved pineapple juice, and remaining 2 teaspoons oil. Drizzle over the salad greens. Toss to combine. Top with the shrimp.
- (Per Serving)
- Calories: 138
- Total Fat: 1.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.0g
- Cholesterol: 168mg
- Sodium: 362mg
- Carbohydrates: 13g
- Fiber: 2g
- Sugars: 11g
- Protein: 19g
- Dietary Exchanges
- 1 Carbohydrate
- 3 Very Lean Meat
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