Chopped oranges and a creamy cilantro-lime dressing give this chilled shrimp salad its tropical appeal.
What You Need
Original recipe yields 4 servings
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. finely chopped cilantro
1 tsp. each: grated lime zest and lime juice
1/4 tsp. garlic powder
dash of ground red pepper (cayenne)
1 lb. medium shrimp, cleaned, cooked and cut in half lengthwise
1 medium seedless orange, peeled, sectioned and chopped
1 bag (5 oz.) baby spinach leaves (about 5 cups)
20 unsalted tops saltine crackers
Add To Shopping List
Let's Make It
Mix mayo, cilantro, lime zest and juice, garlic powder and red pepper in large bowl until well blended.
Add shrimp and oranges; toss to coat. Cover and refrigerate at least 2 hours or until chilled.
Place spinach leaves on large platter or 4 individual salad plates; top evenly with shrimp mixture. Serve with crackers.
Prepare as directed, using romaine lettuce.
Prepare as directed, substituting chopped cooked chicken for the shrimp.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1-1/2 cups salad and 5 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.