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Nutrition Facts
Serving Size 130 g
(Approx. 7 Servings)
Amount Per Serving
Calories 180 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 760 mg 32%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 6 g
Protein 16 g
Vitamin A 40% Iron 10%
Vitamin C 20% Calcium 8%
*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.
Honey Lime Grilled Shrimp Salad
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
7  People


Recipe makes 7 Servings

1 Lb H-E-B Texas Fresh Farm Raised Shrimp, peeled and deveined
1 1/2 Tsp Adams Reserve Citrus Sriracha Rub
1/4 cup(s) sweet onion, finely chopped
1/2 cup(s) Cookwell & Company Honey Lime Vinaigrette, divided use
5 Oz Central Market Power Greens
1/2 cup(s) H-E-B Mango Pico de Gallo
1/4 cup(s) cashews, chopped
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In a large zip-close bag, marinate shrimp with rub, onions and half of vinaigrette about 20 minutes.
Heat grill or skillet over medium and cook shrimp until done, about 3 to 4 minutes. Remove from heat.
In a salad bowl, place lettuce blend and pico de gallo and toss with remaining vinaigrette.
Top with shrimp and garnish with cashews.


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