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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

On The Border Shrimp Salad

  (Photo Below)
1 pound shrimp, peeled and deveined
1 15-ounce can black beans, rinsed and drained
1 8-3/4-ounce can whole kernel corn, drained
1/2 cup red bell pepper, chopped
1/2 cup celery, chopped
1/4 cup red onion, chopped
1/4 cup cilantro or parsley, chopped
3 tablespoons green onions, chopped
1 jalapeņo pepper, seeded and finely chopped
1/4 teaspoon cumin
  sliced avocado, garnish

Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices.

4 servings

Nutritional Value Per Serving
Calories: 220, Calories From Fat: 21, Fat Total: 2g, Saturated Fat: 0g, Cholesterol: 174mg, Total Carbohydrates: 16g, Protein: 29g

Red Wine Vinegar Dressing

1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.

1/2 Cup

Nutritional Value Per Serving
Calories: 128, Calories From Fat: 119, Fat Total: 13g, Saturated Fat: 2g, Cholesterol: 0mg, Total Carbohydrates: 3g, Protein: 0g

Look for "Fresh from Florida" ingredients at your grocery store.

On The Border Shrimp Salad
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