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Mexicali Shrimp Salad
Our wild Oregon Pink Shrimp come to you pre-cooked, making them perfect for quick meals such as salads, pizza, pasta, and ceviche.
Today’s recipe brings us south of the U.S. border for a simple, colorful, healthful Mexican-style salad chock full of fiber- and antioxidant-rich veggies.
Like other shellfish, Shrimp don't contain as many omega-3s as fatty fish like Tuna, Sardines, Sablefish, or Salmon do.
Nonetheless, the ¼ lb. of Shrimp in each serving of this recipe provides a very substantial 480 mg of omega-3s (EPA+DHA), which is more than most fish oil capsules contain!
Mexicali Shrimp Salad
Serves 4
1 pound pre-cooked wild Oregon Pink Shrimp
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can whole kernel corn, drained
1/2 cup chopped red bell pepper
1/2 cup chopped tomato
1/4 cup chopped red onion
1/4 cup chopped cilantro or parsley
3 tablespoons chopped green onions
1 jalapeño or Serrano pepper, seeded and finely chopped
1/4 teaspoon cumin
Avocado (Florida or Haas) slices for garnish
Red Wine Vinegar Dressing (see recipe below)
- Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices.
Red Wine Dressing (Makes 1/2 cup)
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lime juice
- In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.
Nutrition Information per serving:
Shrimp Salad
Calories 220; Calories from fat 21; Fat Total 2 g; Saturated Fat 0 g; Cholesterol 174 mg; Total Carbohydrates 16 g; Protein 29 g (Note: using fatty Haas avocadoes will raise the fat and calorie numbers, which are based on using waterier Florida avocadoes).
Red Wine Dressing
Calories 128; Calories from fat 119; Fat Total 13 g; Saturated Fat 2 g; Cholesterol 0 mg; Total Carbohydrates 3 g; Protein 0 g.
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