Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"What is a kiss? Why this, as some approve: The sure, sweet cement, glue, and lime of love"
-Robert Herrick, Poet

The refrigerator light goes on...

This dressing is sweet, spicy, tangy, and a bit salty all at the same time. A great balance of flavors with a Southwestern vibe.

The Greek yogurt is not a must with this, but using it rather than plain yogurt will give you a much richer, creamier dressing.


Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.

I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.

All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.


Shrimp Salad with Cilantro Lime Dressing

Servings = 4 | Serving size =about 2 1/2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe keeps well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.

1/2 cup fresh cilantro leaves
1/2 cup nonfat Greek yogurt
1 tsp honey
1 medium jalapeno (remove stem and seeds)
1 small green onion (sliced crosswise)
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 lime (juiced)
1 Tbsp olive oil
1 medium onion (sliced)
1/2 small red bell pepper (diced)
2 large ears fresh corn (cut kernels from cob)
1 lb shrimp (peeled, deveined, and sliced in half lengthwise)

Shrimp Salad with Cilantro Lime Dressing from Dr. Gourmet
Place the cilantro, yogurt, honey, jalapeno, green onion, salt, pepper, and lime juice in a blender or a tall container.

Using the blender or an immersion blender, process until smooth.

Chill well.

Place the olive oil in a large skillet over medium high heat.

Add the corn. Cook for about 10 minutes. Toss frequently.

Add the onion and cook for about 5 minutes. Toss frequently.

Add the red bell pepper and shrimp and cook for about 5 minutes until the shrimp turn pink.

Place the shrimp and corn mixture in a large mixing bowl and chill well.

When ready to serve, add the dressing to the bowl with the shrimp and fold together.

Nutrition Facts

Serving size = about 2 1/2 cups

Servings = 4


Amount Per Serving

Calories 279 Calories from Fat 58
  % Daily Value
Total Fat 6g 11%
    Saturated Fat <1g 3%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 173mg 56%
Sodium 354mg 16%
Total Carbohydrates 28g 10%
    Dietary Fiber 4g 15%
    Sugars 9g  
Protein 28g  
Vitamin A 36% Vitamin C 119%
Calcium 13% Iron 21%
Vitamin K 19 mcg Potassium 707 mg
Magnesium 90 mg