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

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
marinate:
2 hrs
chill:
8 hrs
total:
10 hrs 25 mins
Servings:
4
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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.

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

  • 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.

  • Stir pineapple chunks and orange sections into shrimp mixture.

  • 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; fat 2g; cholesterol 130mg; carbohydrates 28g; protein 19g; sodium 191mg.
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