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Caribbean Shrimp Salad

Yield: 4 servings
Ratings Rating: 4.00, 4 Votes | Read Comments
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  • 1/2 lb. medium shrimp
  • 2 large plum tomatoes, seeded and chopped
  • 1 cup canned black beans, rinsed and drained
  • 1/2 mango, chopped
  • 1/3 cup chopped red onion
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1/2 cup fresh orange juice
  • 1 Tbsp. fresh lime juice
  • Salt and freshly ground black pepper
  • 4 cups loosely packed (6 large) red lettuce leaves


  1. Bring 2 quarts of water to boil in large saucepan. Add shrimp and cook until they turn pink and curl, 3 to 4 minutes. Drain and peel. Halve shrimp crosswise, and place in a mixing bowl.
  2. Add tomatoes, beans, mango, onion, jalapeno pepper and the orange and lime juices. Season to taste with salt and pepper.
  3. Tear lettuce into bite-size pieces and divide among 4 plates. Top each with one-fourth of the shrimp mixture and serve.

Nutritional Information (Per Serving)
Protein:16 g
Sodium: 294 mg
Fat: 2 g
Carbohydrates: 20 g
Exchanges: 2 Vegetable, 1 Bread/Starch, 2 Lean-Meat

Source: AICR

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