Main Dish 204 Calorie Hawaiian Shrimp and Fruit Salad

Main Dish 204 Calorie Hawaiian Shrimp and Fruit Salad


INGREDIENTS:
12 ounces fresh or frozen peeled and deveined shrimp
1 15-1/4 ounce can pineapple chunks Juice pack
1 medium orange, peeled and sectioned
1 tablespoon snipped fresh mint or I teaspoon dried mint, crushed
Dash salt
Dash pepper
1/2 cup sliced celery
1/2 cup lemon low-fat yogurt
DIRECTIONS:
In a large saucepan cook shrimp in boiling water about 3 minutes or till shrimp turn pink; drain. Rinse
shrimp under cold water; drain well. Drain pineapple chunks, reserving juice. Combine pineapple chunks
and orange sections; cover and chill. For marinade, in a medium bowl combine 1/4 cup of the reserved
pineapple juice, the mint, salt, and pepper. Stir in cooked shrimp and the celery. Cover and marinate in
the refrigerator for 2 hours. Drain off marinade; discard marinade. Stir pineapple chunks and orange sections
into shrimp mixture. In a small bowl combine 2 tablespoons of the remaining pineapple juice and the
yogurt. Toss with the shrimp mixture.
Divide mixture among 4 small airtight containers. Chill overnight. Store up to 2 days in the refrigerator.
Carry in an insulated lunch box with a frozen ice pack.
Serves 4.
Calories: 204/serving
TIME:
Preparation Time: 25 min.
Marinating Time: 2 hrs.
Chilling Time: overnight

NUTRITIONAL INFORMATION PER SERVING:
19g protein
28g carbohydrate
2g fat
130mg cholesterol
191mg sodium
456mg potassium
-Low Fat