Summertime Shrimp Salad Recipe

Name: Summertime Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 medium sized shrip (21/30); 1/4 pound thinly sliced proscuitto cut into 32 strips; 2 tablespoons fig jam; 1 mango, peeled, pit removed and cut into 1 inch chunks; 1 avocado, peeled, pit removed and sliced; 1 large red bell pepper, ribs and seeds removed and cut into strips; 1 medium sized vidalia onion or red onion cut in half and thinly sliced into 1/2 rounds; 6 cups arugula or other mixed greens; 1/2 cup balsmic vinegar; 1/4 orange juice; 4 teaspoons fig balsamic vinegar (or other fruity vinegar); 1 cup fat free mozzerella cheese shredded

Servings: persons

32 medium sized shrip (21/30)
1/4 pound thinly sliced proscuitto cut into 32 strips
2 tablespoons fig jam
1 mango, peeled, pit removed and cut into 1 inch chunks
1 avocado, peeled, pit removed and sliced
1 large red bell pepper, ribs and seeds removed and cut into strips
1 medium sized vidalia onion or red onion cut in half and thinly sliced into 1/2 rounds
6 cups arugula or other mixed greens
1/2 cup balsmic vinegar
1/4 orange juice
4 teaspoons fig balsamic vinegar (or other fruity vinegar)
1 cup fat free mozzerella cheese shredded

1
If using wooden skewers soak in water for 30 minutes.
2
In a small saucepan combine 1/2 cup balsamic vinegar and orange juice and bring to a boil and reduce heat and simmer for 25 minutes until sauce is reduced by 1/2 and thick. Remove from heat and let cool slightly.
3
Meanwhile, in a small bowl heat fig jam in microwave until liquified (about 45-60 seconds). Alternately heat over medium heat on stove.
4
Wrap 1 strip of proscuitto around each shrimp and skewer onto pre-soaked wooden skewer or metal skewer. Each skewer should hold 4 proscuitto wrapped shrimp. Brush wrapped shrimp with liquified jam and set aside. Heat grill to medium heat and spray with non-stick spray.
5
Divide greens between 4 plates. Divide mango, avocado, red pepper and onion between 4 plates and arrange on top of greens. Drizzle each salad with 1 tablespoon reduced balsamic dressing.
6
Grill shrimp skewers for 2 minutes on each side until pink and proscuitto is crispy. Remove from heat and set aside, shrimp will continue to cook while resting. Place 2 skewers of shrimp on each salad, criss crossing them to make an X across salad. Top each salad with 1/4 fat free cheese and drizzle with 1 teaspoon fig balsamic vinegar.
7
Serve

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 32 medium sized shrip (21/30), 1/4 pound thinly sliced proscuitto cut into 32 strips, 2 tablespoons fig jam, 1 mango, peeled, pit removed and cut into 1 inch chunks, and more.

Yes, Summertime Shrimp 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.

Summertime Shrimp Salad

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