Key West–style shrimp salad

2
1
1
SmartPoints® value per serving
Total Time
8 min
Prep
8 min
Cook
0 min
Serves
4
Difficulty
Easy
Enjoy this delicious no-cook shrimp salad during hot days of summer. It takes under 10 minutes to prepare and is ideal when you don’t feel like turning on your oven—or cooking at all. The creamy dressing is a nice complement to the fresh fruit, crisp greens, and salty shrimp. 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

Fat free mayonnaise

cup(s)

Fat free sour cream

cup(s)

Table salt

½ tsp

Black pepper

¼ tsp

Cooked shrimp

1 pound(s), peeled and deveined

Pineapple

2 cup(s), fresh, cut into chunks

Strawberries

2 cup(s), hulled and thickly sliced

Mint leaves

¼ cup(s), thinly sliced

Uncooked scallion(s)

2 medium, thinly sliced

Canned green chile peppers

½ oz, 1 jalapeño, seeded and minced

Mixed greens

4 cup(s), baby salad

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. Yields 2 1⁄2 cups per serving.