Margarita Shrimp Salad From Swanson Recipes

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MARGARITA SHRIMP SALAD



MARGARITA SHRIMP SALAD image

Categories     Salad     Shellfish

Yield 4 people

Number Of Ingredients 10

1 tbsp. lime juice
2 tsp. grated lime peel
3 cloves garlic, minced
1 lb. fresh large shrimp, shelled and deveined
3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 medium orange pepper OR medium red pepper, cut into 2" long strips (about 1 1/2 cups)
1 small onion, sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups torn romaine lettuce OR iceberg lettuce
2 large tomatoes, thickly sliced

Steps:

  • Mix the lime juice, lime peel and garlic in a 12 x 8 x 2-inch nonmetallic shallow baking dish or gallon size resealable plastic bag. Add the shrimp and toss to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 30 minutes, turning the shrimp over a few times while it's marinating. Heat the broth in a 2-quart saucepan over high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp. Reduce the heat to medium. Add the shrimp and marinade. Cook until the shrimp turn pink. Stir in the cilantro. Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates.

MARGARITA SHRIMP SALAD FROM SWANSON®



Margarita Shrimp Salad from Swanson® image

Tired of the same old salad? Try this flavorful main dish salad that features tender shrimp flavored with lime and garlic...it's light, refreshing, and a great change of pace.

Provided by Swanson®

Categories     Swanson®

Time 1h15m

Yield 4

Number Of Ingredients 10

1 lime
3 cloves garlic, minced
1 pound large fresh shrimp, peeled and deveined
¾ cup Swanson® Chicken Broth or Swanson® Chicken Stock
1 medium orange bell pepper or red bell pepper, cut into 2-inch long strips
1 small onion, cut in half and sliced
¼ cup chopped fresh cilantro leaves
4 cups romaine lettuce or iceberg lettuce, torn into bite-sized pieces
2 large tomatoes, thickly sliced
¼ teaspoon ground black pepper

Steps:

  • Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime.
  • Stir the lime juice, lime zest, and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time.
  • Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally.
  • Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro.
  • Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Season with the black pepper.

Nutrition Facts : Calories 172.5 calories, Carbohydrate 12.8 g, Cholesterol 173.5 mg, Fat 2.6 g, Fiber 3.5 g, Protein 25.6 g, SaturatedFat 0.4 g, Sodium 360.4 mg, Sugar 5.1 g

MARGARITA SHRIMP SALAD FROM SWANSON®



Margarita Shrimp Salad from Swanson® image

Tired of the same old salad? Try this flavorful main dish salad that features tender shrimp flavored with lime and garlic...it's light, refreshing, and a great change of pace.

Provided by Swanson®

Categories     Swanson®

Time 1h15m

Yield 4

Number Of Ingredients 10

1 lime
3 cloves garlic, minced
1 pound large fresh shrimp, peeled and deveined
¾ cup Swanson® Chicken Broth or Swanson® Chicken Stock
1 medium orange bell pepper or red bell pepper, cut into 2-inch long strips
1 small onion, cut in half and sliced
¼ cup chopped fresh cilantro leaves
4 cups romaine lettuce or iceberg lettuce, torn into bite-sized pieces
2 large tomatoes, thickly sliced
¼ teaspoon ground black pepper

Steps:

  • Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime.
  • Stir the lime juice, lime zest, and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time.
  • Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally.
  • Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro.
  • Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Season with the black pepper.

Nutrition Facts : Calories 172.5 calories, Carbohydrate 12.8 g, Cholesterol 173.5 mg, Fat 2.6 g, Fiber 3.5 g, Protein 25.6 g, SaturatedFat 0.4 g, Sodium 360.4 mg, Sugar 5.1 g

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