Shrimp And Fruit Salad Recipe


Difficulty LevelEasyCourse
Main Ingredient


 Shrimps12 Ounce, peeled and deveined (Fresh/ Frozen)
 Canned pineapple chunks15 1⁄4 Ounce (1 Can)
 Orange1 Medium, peeled and sectioned
 Snipped mint/1 teaspoon dried mint1 Tablespoon, crushed
 Salt1 Dash
 Pepper1 Dash
 Sliced celery1⁄2 Cup (8 tbs)
 Lemon low fat yogurt1⁄2 Cup (8 tbs)

Nutrition Facts

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


In a large saucepan cook shrimp in boiling water about 3 minutes or till shrimp turn pink; drain.
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.
Chill overnight.
Store up to 2 days in the refrigerator.