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Caribbean Shrimp Salad



  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:

Calories: 162
Fat: 2 grams
Sodium: 294 miligrams
Protein: 16 grams
Carbohydrates: 20 grams

Diabetic Exchanges

2 Vegetable, 1 Bread/Starch, 2 Lean-Meat

Source: AICR