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Tropical Shrimp Salad
Recipes
Tropical Shrimp Salad
2 servings
20 minutes total

Ingredients

  • ¼ cup fresh kiwi, peeled and coarsely chopped
  • ¼ cup fresh pineapple, coarsely chopped
  • ¼ cup fresh mango, coarsely chopped
  • ¼ cup macadamia nuts, coarsely chopped
  • ¼ cup banana chips, coarsely crushed
  • ¼ cup shredded coconut
  • ½ lb peeled/deveined shrimp, tails removed
  • 1 teaspoon chipotle garlic seasoning
  • Cooking spray
  • 3 oz baby spinach
  • 2 oz crumbled goat cheese
  • 3 tablespoons lemon vinaigrette

Steps

    1. Peel kiwi and chop; chop pineapple, mango, and macadamia nuts. Crush chips. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add coconut to pan; cook and stir 4–5 minutes or until lightly toasted. Remove from pan and set aside.
    2. Return pan to heat. Coat shrimp with seasoning and spray; place in pan. Cook 4–5 minutes and until shrimp are opaque. Place all ingredients (except dressing) in salad bowl. Add dressing; toss to coat. Serve.

Amount per ½ recipe serving: Calories 660, Total Fat 42g, Sat Fat 18g, Trans Fat 0g, Chol 225mg, Sodium 870mg, Total Carb 37g, Fiber 6g, Sugars 23g, Protein 33g, Calc 15%, Vitamin A 70%, Vitamin C 90%, Iron 25%