Shrimp Salad With Dried Cherries Recipes

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CURRIED SHRIMP SALAD WITH BLUEBERRIES AND CHERRIES



Curried Shrimp Salad With Blueberries and Cherries image

Make and share this Curried Shrimp Salad With Blueberries and Cherries recipe from Food.com.

Provided by AuntieChef

Categories     Healthy

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup low-fat Greek yogurt
1 teaspoon curry powder (to taste)
1/8 teaspoon ground ginger
1/8 teaspoon salt
8 teaspoons mayonnaise
8 ounces cooked shrimp
1/4 cup red bell pepper, diced
1 cup blueberries
1/2 cup cherries, pitted

Steps:

  • Combine yogurt, mayonnaise, curry powder, ginger, and salt.
  • Add blueberries and cherries and stir.
  • Add shrimp.
  • Cover and chill for at least 1/2 hour.
  • Serve over lettuce or shredded cabbage.

Nutrition Facts : Calories 306.8, Fat 9.5, SaturatedFat 1.6, Cholesterol 246.1, Sodium 1381.9, Carbohydrate 27.3, Fiber 3.3, Sugar 16.6, Protein 28.9

GRILLED SHRIMP WITH TROPICAL FRUIT SALAD



Grilled Shrimp with Tropical Fruit Salad image

Add something flavorful to your family's tropical night! Serve mixed fruit with grilled shrimp flavored with jerk seasoning and soy sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

1/3 cup olive oil
2 to 3 tablespoons jerk seasoning (dry)
2 teaspoons honey
1 tablespoon grated gingerroot
2 tablespoons soy sauce
2 cloves garlic, finely chopped (1 teaspoon)
1/8 teaspoon salt
1/8 teaspoon pepper
24 uncooked large shrimp (1 1/2 lb), peeled (with tail shells left on), deveined
1 medium pineapple with rind and green top
1 medium papaya, peeled, seeded and cut into 3/4-inch cubes (1 1/2 cups)
1 ripe medium mango, seed removed, peeled and cut into 3/4-inch cubes (1/2 cup)
1/4 cup coarsely chopped cashews, if desired
4 teaspoons flaked coconut, if desired

Steps:

  • In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.
  • Meanwhile, Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.
  • Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Place shrimp in grill basket (grill "wok").
  • Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.
  • On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp. Garnish with cashews and coconut.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 70 mg, Fat 3, Fiber 5 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 36 g, TransFat 0 g

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