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Shrimp And Fruit Salad

Diet.Chef's picture
Ingredients
  Shrimps 12 Ounce, peeled and deveined (Fresh/ Frozen)
  Canned pineapple chunks 15 1⁄4 Ounce (1 Can)
  Orange 1 Medium, peeled and sectioned
  Snipped mint/1 teaspoon dried mint 1 Tablespoon, crushed
  Salt 1 Dash
  Pepper 1 Dash
  Sliced celery 1⁄2 Cup (8 tbs)
  Lemon low fat yogurt 1⁄2 Cup (8 tbs)
Directions

In a large saucepan cook shrimp in boiling water about 3 minutes or till shrimp turn pink; drain.
Rinse shrimp under cold water; drain well.
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.
Store up to 2 days in the refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Ingredient: 
Shrimp

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