Tropical Shrimp Salad

Makes 6
Prep 35 m



  1. 1 of 5 Stir together the shrimp, lime juice and salt in a medium-size bowl. Refrigerate for 30 minutes.
  2. 2 of 5 Place cucumber slices in sieve; let drain for 15 minutes.
  3. 3 of 5 Combine onion, red pepper, nuts and cucumbers in medium-size bowl.
  4. 4 of 5 Mix coconut milk, red-pepper seasoning and chutney in small bowl. Pour over cucumber mixture. Add shrimp with marinade, and cilantro. Refrigerate.
  5. 5 of 5 Pour a generous amount of boiling water over pasta in large, heatproof bowl. Add salt to taste. Let stand 3 to 4 minutes, stirring frequently to prevent clumping. Drain. Serve the salad chilled or at room temperature, over the pasta. Makes 6 servings.
Nutrition Information for Tropical Shrimp Salad
Servings Per Recipe: 6
Per Serving: 18 g carb., 16 g Fat, total, 115 mg chol., 322 mg sodium, 286 kcal cal., 20 g pro.