Grilled Shrimp, Kiwi and Jicama Salad Recipe

Name: Grilled Shrimp, Kiwi and Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing, divided; 1/4 cup crushed red pepper; 120 each uncooked large shrimp (21 to 30 count), peeled, deveined Safeway 1 lb For $8.99 thru 02/09; 3 cups fresh pineapple, sliced, grilled and diced; 1/4 cup fresh mint, chopped; 3 gal. torn mixed salad greens; 1-1/2 qt. jicama, peeled, julienned; 1-1/2 qt. kiwi, peeled, sliced; 3 cups red onions, thinly sliced; 1-1/2 tsp. salt; 1-1/2 tsp. black pepper

Servings: persons

1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing, divided
1/4 cup crushed red pepper
120 each uncooked large shrimp (21 to 30 count), peeled, deveined Safeway 1 lb For $8.99 thru 02/09
3 cups fresh pineapple, sliced, grilled and diced
1/4 cup fresh mint, chopped
3 gal. torn mixed salad greens
1-1/2 qt. jicama, peeled, julienned
1-1/2 qt. kiwi, peeled, sliced
3 cups red onions, thinly sliced
1-1/2 tsp. salt
1-1/2 tsp. black pepper

1
Mix 3 cups of the dressing (or 1/4 cup of the dressing for trial recipe) and the crushed red pepper in nonreactive container.
2
Add shrimp; toss to coat.
3
Cover.
4
Refrigerate 45 min.
5
to 1 hour to marinate.
6
Meanwhile, combine remaining 3 cups dressing (or remaining 1/4 cup dressing for trial recipe), the pineapple and mint; cover.
7
Refrigerate until ready to use.
8
Remove shrimp from marinade; discard marinade.
9
Grill shrimp on medium-high heat 2 min.
10
on each side or until shrimp turn pink.
11
Place in bowl; cover and refrigerate until ready to serve.
12
Toss salad greens with jicama, kiwi, onions, salt and black pepper; cover.
13
Refrigerate until ready to serve.
14
For each serving: Toss 2-1/2 cups of the greens mixture with 3 Tbsp.
15
of the dressing mixture.
16
Place on serving plate; top with 5 of the shrimp.

3144

kcal

Calories

Carbs

724

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing, divided, 1/4 cup crushed red pepper, 120 each uncooked large shrimp (21 to 30 count), peeled, deveined Safeway 1 lb For $8.99 thru 02/09, 3 cups fresh pineapple, sliced, grilled and diced, and more.

Yes, Grilled Shrimp, Kiwi and Jicama Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shrimp, Kiwi and Jicama Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions