Citrus-Basil Shrimp Salad

Dairy-free
Egg-free
Low-Calorie
Low-Carbohydrate
Low-Fat
Low-Sodium
Low-Sugar
Nut-free
Weight Management
Wheat-Free / Gluten-Free
Dish type
Dinner
Serves
6
Ready in
25 minutes*

Ingredients

  • 1 1/2 lbs. unpeeled medium shrimp (about 45 to 50)
  • 2 tbsp. diced shallots or purple onion
  • 1/4 cup fresh lemon juice
  • 1 tbsp. gluten-free Dijon mustard
  • 6 cups romaine lettuce leaves
  • 1 cup pink grapefruit sections (about 1 large)
  • 1 cup orange sections (about 1 large)
  • 3 tbsp. chopped fresh basil

Directions

Prep Time
20 minutes*
Cook Time
5 minutes
Ready in
25 minutes*
  1. In a medium pot bring 1 1/2 quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain; rinse with cold water. Peel and devein shrimp; remove tails. Refrigerate shrimp at least 30 minutes.
  2. In a large bowl combine shallots, lemon juice, mustard, and freshly ground pepper to taste. Add shrimp; toss gently to coat.
  3. Line a serving platter with lettuce leaves. Spoon shrimp in the center on top of lettuce. Add grapefruit and orange sections, sprinkle with basil, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 153, Calories Fat 16, Total Fat 1g, Saturated Fat 0g, Cholesterol 147mg, Sodium 211mg, Carbohydrate 12g, Protein 21g
Serving Size1
Calories153
Calories Fat16
Calories (fat) extra10
Total Fat1g
Total Fat (extra)3
Saturated Fat0g
Cholesterol147mg
Cholesterol (extra)49
Sodium211mg
Sodium (extra)9
Potassium178mg
Carbohydrate12g
Carbohydrate (extra)4
Fiber1g
Fiber (extra)8
Sugars8g
Protein21g
Omega30g
Vitamin A1528IU
Vitamin A (extra)31
Vitamin C51mg
Vitamin C (extra)85
Iron1mg
Iron (extra)11