Try this Santa Fe Shrimp Salad recipe, or contribute your own.
Suggest a better descriptionBlend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing. Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour. Arrange lettuce leaves on plates or in a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland
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Serving Size: 1 Serving (730g) | ||
Recipe Makes: 4 | ||
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Calories: 545 | ||
Calories from Fat: 120 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 212.8mg | 65 % | |
Sodium 268.7mg | 9 % | |
Potassium 1881.5mg | 50 % | |
Total Carbohydrate 68.2g | 20 % | |
Dietary Fiber 19.8g | 79 % | |
Sugars, other 48.4g | ||
Protein 44.7g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 545
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