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 = 90What's this? |
Barbecue Shrimp Salad
Servings = 4 | Serving size =1 1/2 cups salad
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers. Keep in the refrigerator for no more than 48 hours.
Serve with 1 - 2 ounce Whole Wheat Roll
| 2 cloves | garlic (sliced) |
| 1 small | shallot (diced) |
| 2 tsp | paprika |
| 1 tsp | chili powder |
| 1 Tbsp | molasses |
| 1/4 tsp | pure vanilla extract |
| 1/2 tsp | ground cumin |
| 1/2 tsp | salt |
| 1/4 tsp | fresh ground black pepper |
| 1 Tbsp | grapeseed or olive oil |
| 1 lb | large shrimp (peeled and deveined) |
| spray olive or grapeseed oil | |
| 1 medium | red onion (diced) |
| 3 | ribs celery (diced) |
| 3 Tbsp | reduced-fat mayonnaise |
Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, grapeseed oil and shrimp in a large zipper bag.
Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.
When you are ready to serve preheat the oven to 400°F. Place a large non-stick skillet in the oven and after the oven is hot spray the hot pan lightly with oil. Add the diced onions to the pan and return the skillet to the oven. Cook the onions for about 5, stir and cook for five more minutes in the oven.
Add the shrimp. Cook for about 7 - 10 minutes tossing the shrimp in the pan a couple of times. Remove from the oven and place in a large bowl. Let the barbecued shrimp cool and then cover and chill for about an hour.
After the shrimp is cooled fold in the diced celery and mayonnaise and serve.
Nutrition Facts
Serving size: 4 ounces shrimp | Servings 4
Calories 229 | Calories from Fat 84
Amount Per Serving (% Daily Value)
Total Fat 9g (15%) | Saturated Fat 1g (7%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 177 mg (59 %) | Sodium 583 mg (24 %)
Total Carbohydrates 11g (4%) | Sugars 5g
Dietary Fiber 2g (6%) | Protein 24g
Vitamin A 22% | Vitamin C 11 % | Calcium 10% | Iron 21%
Vitamin K 30 mcg | Potassium 464 mg | Magnesium 65 mg
"One of the nice things about the Senior Tour is that we can take a cart and cooler. If your game is not going well, you can always have a picnic."
-Lee Trevino, Golfer
The refrigerator light goes on...
This is a perfect healthy summer picnic recipe. Make this along with the Chipotle Jack Grits Cakes and Cole Slaw and you’re good to go.