For a little drama, serve this refreshing low-fat salad on a slice of cantaloupe.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook shrimp in boiling water about 3 minutes or until shrimp turn opaque; drain. Rinse shrimp under cold water; drain well.

    Advertisement
Instructions Checklist
  • Drain pineapple chunks, reserving juice. Combine pineapple chunks and orange sections; cover and chill.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For marinade, in a medium bowl combine 1/4 cup of the reserved pineapple juice, the mint, salt, and pepper. Stir in cooked shrimp and the celery. Cover and marinate in the refrigerator for 2 hours. Drain off marinade; discard marinade.

Instructions Checklist
  • Stir pineapple chunks and orange sections into shrimp mixture.

Instructions Checklist
Instructions Checklist
  • In a small bowl combine 2 tablespoons of the remaining pineapple juice and the yogurt. Toss with the shrimp mixture. Divide mixture among 4 small airtight containers. Chill overnight or store up to 2 days in the refrigerator. Makes 4 servings.

Nutrition Facts

204 calories; 2 g total fat; 130 mg cholesterol; 191 mg sodium. 28 g carbohydrates; 19 g protein;

Reviews