Key West–style shrimp salad
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
The jalapeño adds a little zing, but you can omit it if you like. Or make it hotter by using a serrano or habanero pepper instead. Fresh strawberries and pineapple are delicious in this, but you could also try other summer fruit, such as mango or peaches or a combination of all of those.
Ingredients
Reduced calorie mayonnaise
⅓ cup(s)
Reduced fat sour cream
⅓ cup(s)
Table salt
½ tsp
Black pepper
¼ tsp
Cooked frozen shrimp
1 pound(s), peeled and deveined
Pineapple
2 cup(s), cut into chunks
Strawberries
2 cup(s), hulled and thickly sliced
Peppermint leaves
¼ cup(s), thinly sliced
Scallions
2 medium, thinly sliced
Jalapeño pepper
1 small, seeded and minced
Mixed greens
4 cup(s)
Instructions
1
To make the dressing, whisk together the mayonnaise, sour cream, salt, and black pepper in a serving bowl.
2
Toss together the shrimp, pineapple, strawberries, mint, scallions, and jalapeño pepper in a large bowl.
3
Divide the salad greens evenly among 4 plates. Top evenly with the shrimp mixture. Serve the dressing alongside.
4
Yields 2 1⁄2 cups per serving.
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