I know I created this easy, no cook, low point shrimp salad recipe for the summer time, but, I am bringing it back for this week’s #FlashbackFriday to encourage the rain to go away and the sun to stay.
As things heat up in the summer, the last thing you want to do is heat up the house. This Zesty Lime, Shrimp and Vegetable salad is a refreshing, no cook dinner that takes minutes to prepare, is 100% Simply Filling and comes in at only 4 WWFreestyle SmartPoints per serving. You could also really impress your friends with your No Cook Skills at your next summer picnic by bringing this salad. The shrimp gives this salad a little staying power while the snap peas and pepper add a nice crunch followed up with the sweet mango that picks up the heat of the jalapeno. Everything gets tied together with a refreshing lime vinaigrette and crunchy peanuts making this salad not only delicious, but, super fun to eat. You could definitely substitute chopped grilled chicken if you prefer or make it vegan/vegetarian going meatless and doubling the nuts or adding chickpeas.
SHRIMP, VEGETABLE & LIME CHOPPED SALAD (print it!)
- 1 cup carrots, shredded
- 1 red bell pepper, diced
- 1/2 sweet onion, diced
- 1 small cucumber, quartered and diced
- 2 cups snap peas, diced
- 1 mango, diced
- 1 jalapeno, seeded and finely diced
- 4 green onions, diced
- 1/4 cup cilantro, roughly chopped
- 1 lb shrimp, cooked
- 1 lime, zested & juiced
- 2 Tbsp good olive oil
- 1 tsp honey
- 1 garlic clove, minced
- Sea salt & black pepper
- 1/4 cup dry roasted peanuts (preferably lime & sea salt)
- In a large bowl, combine the carrots, bell pepper, onion, cucumber, snap peas, mango, jalapeno, green onion, cilantro and shrimp. Set aside.
- Whisk together lime juice, lime zest, olive oil, honey and garlic. Pour dressing over shrimp salad. Add peanuts and season to taste with salt & pepper. This is best when it has up to 30 minutes to chill and marinate before serving.
Makes approximately 6 servings (2 cups each), 4 SmartPoints & 100% Simply Filling
Nutrition facts per serving (includes all vegetable & fruit calories):
STEP – BY – STEP:
Slice, dice and chop up all your veggies/fruit and combine in a large bowl.
For this go round, I bought pre-cooked shrimp as it was easy an I didn’t want to heat up the house on a hot summer day. Next time, I think I might double the dressing and using half to marinate raw shrimp then grill them before combining with this salad for an extra layer of smoky flavor.
Whisk the simple lime vinaigrette together.
Pour over the chopped shrimp & vegetable salad.
Toss everything together to evenly coat with the the honey lime dressing.
Sprinkle with peanuts. I used 1 snack pack of the Lime and Sea Salt Peanuts I had on hand and highly recommend them. That being said, any peanut or even cashews would work in this salad. I can confess, I make sure my 2 cup scoop has as many crunchy peanuts it as I can fit in the spoon 😉
Tadah! This salad is packed with fresh, colorful veggies, protein power from the shrimp, sweet mango and a little spice making everything go together nice. I couldn’t resist saying that.
Seriously though ~ this is sweet, spicy, salty, crunchy and fun to eat straight up. It would be delicious over mixed greens if you wanted to make it an “official” salad. 1 cup is 2 SmartPoints – pictured below.