Tropical Shrimp Salad

Tropical Shrimp Salad
Servings: 6 Prep 35 mins


  • 1 medium-size shrimp
  • 1/2 cup fresh lime juice
  • 1/2 teaspoon salt
  • 2 cucumbers, peeled, quartered lengthwise, seeded, sliced
  • 4 green onions, sliced
  • 1 sweet red pepper, cored, seeded, cut in thin strips
  • 1 cup chopped unsalted roasted cashews
  • 1/2 cup unsweetened reduced-fat coconut milk
  • 1 teaspoon liquid red-pepper seasoning
  • 1/4 cup chutney
  • 1/4 cup chopped fresh cilantro
  • 8 ounces angel hair pasta

Make It

1. Stir together the shrimp, lime juice and salt in a medium-size bowl. Refrigerate for 30 minutes.

2. Place cucumber slices in sieve; let drain for 15 minutes.

3. Combine onion, red pepper, nuts and cucumbers in medium-size bowl.

4. Mix coconut milk, red-pepper seasoning and chutney in small bowl. Pour over cucumber mixture. Add shrimp with marinade, and cilantro. Refrigerate.

5. Pour a generous amount of boiling water over pasta in large, heatproof bowl. Add salt to taste. Let stand 3 to 4 minutes, stirring frequently to prevent clumping. Drain. Serve the salad chilled or at room temperature, over the pasta. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 286, Fat, total (g): 16, chol. (mg): 115, carb. (g): 18, pro. (g): 20, sodium (mg): 322, Percent Daily Values are based on a 2,000 calorie diet.