The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 169 g
(Approx. 8 Servings)
Amount Per Serving
Calories 180 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 140 mg 6%
Total Carbohydrate 7 g 2%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 13 g
Vitamin A 15% Iron 2%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Shrimp Salad
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Lb H-E-B Fresh Farm Raised Shrimp
1/4 cup(s) Pompeian Balsamic Vinegar
1/4 cup(s) extra virgin olive oil
2 Tsp H-E-B Seafood Seasoning
16 Oz H-E-B Mediterranean Salad
1 large tomato, cut into 8 wedges
5 Oz Central Market Organics Red & Green Romaine Lettuce
Check All
Uncheck All
Add to List

Instructions

1
Peel and devein the shrimp.
2
Coat shrimp with balsamic vinegar and olive oil in a large zip-close bag. Sprinkle the coated shrimp with the seafood seasoning.
3
Seal the bag and turn several times to coat the shrimp. Marinate the shrimp in the refrigerator for 30 minutes or more.
4
Pour the salad into a large salad bowl and layer with tomato wedges and baby red and green romaine lettuce.
5
Cover the bowl with plastic wrap and refrigerate.
6
Heat charcoal or gas grill to 375°F.
7
Spray a vegetable grill basket with nonstick cooking spray.
8
Evenly spread the shrimp on the grill basket and grill for 3-4 minutes; constantly stir shrimp. Shrimp will turn pink when cooked.
9
Top the salad with the grilled shrimp and toss the ingredients from the bottom of the bowl up over the shrimp.

Source:

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}