Appetizer/Small Plates

Pear Shrimp Salad with Cilantro Lime Yogurt Dressing

  • 0:40 TIME
  • 10 portions
  • 267 calories

Preparation

Ingredients

CILANTRO LIME YOGURT DESSING0
Pears, canned, juice pack, solids and liquids, minced, 1 cup8 oz
Yogurt, plain, low fat, non-fat Greek-style, 1-1/2 cups7 oz
Minor's Cilantro Lime Flavor Concentrate Gluten Free 6 x 13.6 ounces, 1 tbsp.0.5 oz
Ginger, ground, 1 tbsp.0.5 oz
Garlic, minced, 1 tbsp.0.5 oz
Black pepper, ground1 tsp
Lime zest2 tsp
PEAR SHRIMP SALAD0
Shrimp, peeled, raw, deveined, tail on, 10 cups2.5 lb
Vegetable oil, 2 tbsp.1 fl.oz
Pears, raw, sliced thin, 5 cups24 oz
Cucumber, sliced thin, 5 cups23 oz
Red cabbage, julienned, 2-1/2 cups11 oz
Carrots, raw, julienned, 2-1/2 cups6 oz
Orange, segmented, supreme, 5 cups15 oz
Red bell pepper, small diced, 1-1/4 tbsp.8 oz
Edamame, frozen, prepared, 1-1/4 cup5 oz
Cilantro-lime Yogurt Dressing2 cup

Method

  1. In small sauce pot, over medium-high heat, add 1 cup of pear juice. Reduce by three-quarters. Chill and set aside.
  2. In medium bowl, whisk together pears, yogurt, Cilantro Lime Flavor Concentrate, ginger, garlic, pepper, lime zest, and reduced pear juice until fully combined. Chill mixture and hold in refrigerator for service.
  3. In medium sauté pan over medium heat, add oil and sauté shrimps until fully cooked. Remove from heat and set aside.
  4. Alternating between cucumber and pears, layer on plate. Top with red cabbage, carrots, orange segments and red bell peppers. Finish with edamame and shrimp. Top with cilantro-lime yogurt dressing. Hold in refrigerator for service.

For extra flavor, use a dry rub on the shrimp before cooking using the Minor’s Cilantro Lime Flavor Concentrate, salt, and pepper.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy267 kcal
Protein21 g
Fats, total4 g
Carbohydrate, total39 g
Sugars, total18 g
Fats, saturated1 g
Fiber, total dietary8 g
Sodium762 mg
Calcium212 mg
Cholesterol147 mg
Iron2 mg
Vitamin C86 mg
Vitamin D3 IU