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    Pico de Gallo Shrimp Salad


    Source of Recipe


    Chef Cary Neff

    List of Ingredients




    1/2 pound peeled, cooked medium shrimp

    1 cup chopped tomato (about 1 medium)

    1/4 cup chopped red onion

    2 teaspoons minced jalapeno chile

    1 tablespoons minced fresh cilantro

    Dressing:

    6 tablespoons fat-free sour cream

    1/3 cup reduced-fat cream cheese, softened

    1-1/2 tablespoons fresh lime juice (about 2 small limes)

    1/2 teaspoon sea salt

    1/4 teaspoon ground white pepper

    Recipe



    Combine salad ingredients through cilantro in a large bowl and refrigerate while dressing is prepared.

    For dressing, combine all dressing ingredients in a small bowl and stir vigorously until smooth.

    Gently stir dressing into shrimp mixture. Refrigerate for 30 minutes before serving.


    YIELD: 4 Servings

    Nutrition facts per serving: 110 calories, 1.5 g fat, 0 g saturated fat, 90 mg cholesterol, 8 g carbohydrates, 400 mg sodium, 0 g fiber
 

 

 

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