Shrimp and Fruit Salad

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

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  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate: 2 hrs
  • Chill: 8 hrs

Shrimp and Fruit Salad

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Directions

  1. 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.
  2. Drain pineapple chunks, reserving juice. Combine pineapple chunks and orange sections; cover and chill.
  3. 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.
  4. Stir pineapple chunks and orange sections into shrimp mixture.
  5. 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.
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Nutrition Facts (Shrimp and Fruit Salad)

  • Per serving:
  • 204 kcal ,
  • 2 g fat
  • 130 mg chol. ,
  • 191 mg sodium ,
  • 28 g carb. ,
  • 19 g pro.
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