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.


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