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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

Over The Border Rock Shrimp Salad

1 pound rock shrimp, cooked, 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 jalapeño pepper, seeded and finely chopped
1/4 teaspoon cumin
  iceberg lettuce, shredded
1 avocado, sliced
1 cup vinaigrette dressing

In a medium bowl, combine all ingredients except avocado slices, lettuce and dressing; pour 1/2 cup of vinaigrette dressing over mixture and refrigerate for one hour. Serve on shredded lettuce garnished avocado slices. Serve with additional Red Wine Vinaigrette Dressing. May also be served on lettuce in a taco salad shell.

4 servings

Nutritional Value Per Serving
(without taco shell) Calories 316, Calories From Fat 62, Total Fat 7g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 172mg, Total Carbohydrates 32g, Protein 29g, Omega 3 Fatty Acid 1g

Red Wine Vinaigrette Dressing
1/2 cup olive oil
6 tablespoons red wine vinegar
6 tablespoons lime juice
2 teaspoons Dijon mustard
2 teaspoons honey
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper

In a small bowl, combine all ingredients; mix well.

1 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.

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