Shrimp Salad with Red Bell Pepper and Lime Vinaigrette Refreshing Lime Vinaigrette over shrimp and hot cooked rice. Entree/Main Dish Shrimp Salad with Red Bell Pepper and Lime Vinaigrette Shrimp Salad with Red Bell Pepper and Lime Vinaigrette thumbnail Preparation Time: 20 minutes Total time: 20 minutes 4 Servings Ingredients: 1/4 cup plus 1 tablespoon fat-free Italian salad dressing, divided, 3 teaspoons Jamaican or other jerk seasoning, divided, 2 grated lime peels, reserve limes and cut halves, 2 tablespoons honey, 3 cups hot cooked brown rice, quinoa or bulgur, 1 can (15.25 oz.) DOLE® Tropical Fruit, drained, 1 cup red bell pepper(s), finely chopped, 1/2 cup DOLE Red Onion, finely chopped, 1/4 cup fresh DOLE Cilantro, chopped, Instructions: Step 1: Combine 1 tablespoon Italian salad dressing and 2 teaspoons jerk seasoning in bowl. Add shrimp and mix well. Let stand 5 to 10 minutes. Heat grill pan over medium heat. Place lime halves, cut-side down, on grill. Cook until lightly charred, about 5 minutes. Step 2: Remove limes, cool and juice; set juice aside. Coat grill pan with vegetable cooking spray. Grill shrimp until pink and cooked through, about 2 minutes per side. (Grill shrimp in two batches, if necessary) Combine lime juice, lime peel, honey and remaining 1 teaspoon jerk seasoning in small bowl Step 3: Whisk in remaining 1/4 cup Italian salad dressing. Combine rice, tropical fruit, bell pepper, onion, cilantro, and shrimp in large bowl. Pour lime dressing mixtures over and gently toss to coat. Let stand 15 minutes to blend flavors.

Shrimp Salad with Red Bell Pepper and Lime Vinaigrette

Prep Time 20 minutes
Total Time 20 minutes
Difficulty 1.0 Easy
Calories Per Servings 415 Calories
Servings 4
Nutrition facts

About

Refreshing Lime Vinaigrette over shrimp and hot cooked rice.

Ingredients 9

Ingredients

1/4 cup plus 1 tablespoon fat-free Italian salad dressing, divided
3 teaspoons Jamaican or other jerk seasoning, divided
grated lime peels, reserve limes and cut halves
2 tablespoons honey
3 cups hot cooked brown rice, quinoa or bulgur
1 can (15.25 oz.) DOLE® Tropical Fruit, drained
1 cup red bell pepper(s), finely chopped
1/2 cup DOLE Red Onion, finely chopped
1/4 cup fresh DOLE Cilantro, chopped

Steps

STEP1
Ingredients

1/4 cup plus 1 tablespoon fat-free Italian salad dressing, divided
3 teaspoons Jamaican or other jerk seasoning, divided
1 pound small to medium raw shrimp, peeled and deveined

Direction

Combine 1 tablespoon Italian salad dressing and 2 teaspoons jerk seasoning in bowl. Add shrimp and mix well. Let stand 5 to 10 minutes. Heat grill pan over medium heat. Place lime halves, cut-side down, on grill. Cook until lightly charred, about 5 minutes.

STEP2
Ingredients

3 teaspoons Jamaican or other jerk seasoning, divided
2 limes, grate peels (reserve limes and cut into halves)
2 tablespoons honey

Direction

Remove limes, cool and juice; set juice aside. Coat grill pan with vegetable cooking spray. Grill shrimp until pink and cooked through, about 2 minutes per side. (Grill shrimp in two batches, if necessary) Combine lime juice, lime peel, honey and remaining 1 teaspoon jerk seasoning in small bowl

STEP3
Ingredients

3 cups hot cooked brown rice, quinoa or bulgur
1 can (15.25 oz) DOLE Tropical Fruit, drained
1 cup diced red bell peppers
1/2 cup diced DOLE Red Onion
1/4 cup chopped Dole Cilantro

Direction

Whisk in remaining 1/4 cup Italian salad dressing. Combine rice, tropical fruit, bell pepper, onion, cilantro, and shrimp in large bowl. Pour lime dressing mixtures over and gently toss to coat. Let stand 15 minutes to blend flavors.

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