Shrimp and orange salad

SmartPoints® value per serving
Total Time
40 min
15 min
15 min
The dressing for this salad is not to be missed. It’s creamy, tart, and sweet all at the same time—plus, it’s a gorgeous yellow color. Try it once and you’ll be serving it often. If you want to add some more texture and crunch to this salad, sprinkle on 1/4 cup of toasted pumpkin seeds for an additional 1 SmartPoints value per serving.


Uncooked bell pepper(s)

1 item(s), medium, yellow variety

Uncooked shallot(s)

1 small, sliced

Fresh lime juice

2 Tbsp

Light sour cream

2 Tbsp

Ground cumin

1 tsp

Black pepper

¼ tsp

Romaine lettuce

2 cup(s), shredded, shredded

Fresh cherry tomato(es)

12 medium, halved

Uncooked scallion(s)

2 medium, thinly sliced


1 large, navel variety, peeled and sectioned

Uncooked red onion(s)

1 small, sliced into thin rounds


¼ cup(s), fresh, chopped

Cooked shrimp

1 pound(s), medium size, peeled, and deveined


  1. 1 Preheat broiler. Line small baking sheet with foil and place bell pepper on foil. Broil 5 inches from heat, turning frequently with tongs, until skin blisters, about 15 minutes. Wrap bell pepper in foil and let steam about 10 minutes. When cool enough to handle, peel bell pepper, remove seeds, and cut into quarters.
  2. 2 To make dressing, put bell pepper, shallot, lime juice, sour cream, cumin, and black pepper in mini food processor and process until almost smooth; season to taste with salt.
  3. 3 Combine lettuce, tomatoes, scallions, orange, onion, and cilantro in large bowl. Add 1/2 cup dressing and toss to coat. Arrange salad on large platter; top with shrimp and drizzle with remaining dressing.
  4. Serving size: (1 1/2 cups salad, about 8 shrimp, and 3 tablespoons dressing)