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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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