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Add a photoCool Shrimp Salad is made even more refreshing with the snap of fresh lime juice and cilantro. This would be a substantial luncheon dish, doubly welcome because it can be made ahead.
I'm not a fan of cocktail shrimp, frozen or canned. I strongly suggest using fresh cooked or the pre-cooked frozen shrimp found in the seafood section.
Ingredientes
- 1 Lb. Small Shrimp, Cooked, Peeled & Deveined; Chopped
- 4 Cups Red Potatoes, Unpeeled, Cooked & Cubed
- 1 Cup Frozen Green Peas, Thawed
- 1/4 Cup Celery, Chopped
- 2 Tbsp. Lime Juice
- 1/2 Tsp. Ground Cumin
- 1/4 Tsp. Salt
- 1/4 Tsp. Coarse Ground Black Pepper
- 1 Cup Fat-Free Sour Cream
- 3/4 Cup Fat-Free Mayonnaise (Hellmann's Prefered)
- 1/4 Cup Fresh Cilantro, Chopped
- Garnish:
- 3 Cups Shredded Iceburg Lettuce
- 3 Small Tomatoes, Cut Into Wedges
Direcciones
- In a large bowl combine; shrimp, potatoes, peas, celery, lime juice, cumin, salt and pepper. Cover and refrigerate at least 2 hours.
- In a small bowl combine; sour cream, mayonnaise and 3 tablespoons of cilantro. Refrigerate until cold.
- Just before serving, toss shrimp mixture and sour cream mixture until potatoes are well coated.
- Serve on lettuce with tomatoes and remaining cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 6 servings | |
| Calories 460 | |
| Calories from Fat 287 | 62% |
| Total Fat 32.51g | 41% |
| Saturated Fat 7.95g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 421mg | 18% |
| Potassium 843mg | 24% |
| Total Carbs 23.71g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.18g | 3% |
| Protein 19.8g | 32% |
