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Shrimp And Fruit Salad Recipe
|Shrimps||12 Ounce, peeled and deveined (Fresh/ Frozen)|
|Canned pineapple chunks||15 1⁄4 Ounce (1 Can)|
|Orange||1 Medium, peeled and sectioned|
|Snipped mint/1 teaspoon dried mint||1 Tablespoon, crushed|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Lemon low fat yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 749 Calories from Fat 74
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 523.8 mg
Sodium 794.7 mg33.1%
Total Carbohydrates 93 g31.1%
Dietary Fiber 10.1 g40.5%
Sugars 71.9 g
Protein 77 g154.6%
Vitamin A 39.8% Vitamin C 161.9%
Calcium 52.3% Iron 51.9%
*Based on a 2000 Calorie diet
Rinse shrimp under cold water; drain well.
Drain pineapple chunks, reserving juice.
Combine pineapple chunks and orange sections; cover and chill.
For marinade, in a medium bowl combine 1/4 cup of the reserved pineapple juice, the mint, salt, and pepper.
Stir in cooked shrimp and the celery.
Cover and marinate in the refrigerator for 2 hours.
Drain off marinade; discard marinade.
Stir pineapple chunks and orange sections into shrimp mixture.
In a small bowl combine 2 tablespoons of the remaining pineapple juice and the yogurt.
Toss with the shrimp mixture.
Divide mixture among 4 small airtight containers.
Store up to 2 days in the refrigerator.