Caribbean Shrimp Salad with Lime Vinaigrette

The 2007 Grand Prize Winning Recipe for the Cooking Light Ultimate Reader Recipe Contest
As seen in the January/February 2008 issue of Cooking Light Magazine (photo credit: Beckie Stayner)


4 cups chopped cooked shrimp (about 1-1/2 lbs.) 
5 Tbsp. NAKANO Original Seasoned Rice Vinegar, divided 
2 Tbsp. chili garlic sauce  
1-1/2 Tbsp. olive oil 
1 Tbsp. grated lime rind 
1/4 cup fresh lime juice (about 3 large limes) 
1/2 tsp. paprika 
1/2 tsp. ground cumin 
2 garlic cloves, minced 
Dash of salt 
8 cups fresh baby spinach 
1 cup chopped peeled mango (about 1 large) 
1 cup julienne–cut radishes 
1/4 cup diced peeled avocado 
1/2 cup thinly sliced green onions 
2 Tbsp. unsalted pumpkin seed kernels


Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.

Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkin seed kernels. Drizzle each salad with 2 tablespoons vinaigrette.

Makes 4 servings.

© 2008 Cooking Light Magazine. All Rights Reserved.

See more winning recipes by clicking on the links below:
Thai Chicken Salad in Egg Roll 
Wrapper Bowls

Asian Crunch Salad


Per serving: 281 calories (32% from fat), 10g fat (sat 1.7g, mono 5.7g, poly 2.2g), 30.3g protein, 18.4g carb, 3.6g fiber, 252mg chol, 6.3mg iron, 879mg sodium, 126mg calcium

Caribbean Shrimp Salad with Lime Vinaigrette
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