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Rating: 4.2/5 (20 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Caribbean
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 264
% Daily Value**
Total Fat 5g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 180mg
Sodium 920mg
Total Carbohydrate 34g
Dietary Fiber 5g
Sugars 5g
Protein 21g
Vitamin A  6%Vitamin C  74%
Calcium  16%Iron  25%
Potassium  13%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caribbean Shrimp Salad

Date Added: May 09, 2013


6 Cups Water
1/2 Teaspoon Cumin Seed Ground
3/4 Teaspoon Turmeric
1 Tablespoon Vegetable Oil
1 Onion chopped
1/4 Cup Fresh Lime Juice
1/2 Teaspoon Salt coarse
1 Tomato chopped
1/4 Cup Cilantro minced
1 Pound Shrimp peeled medium-size fresh
1 Garlic pressed
8 Ounces Bow Tie Pasta uncooked
1 Can Black Beans rinsed and drained (15-oz)
1 Can Pineapple Chunks drained (8-oz)
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1. Peel shrimp, and devein, if desired.

2. Saute chopped onion and garlic in 1 tablespoon hot oil in a Dutch oven until tender.

3. Add 6 cups water and next 3 ingredients; bring mixture to a boil.

4. Add pasta; cover, reduce heat, and simmer 12 minutes.

5. Stir in shrimp.

6. Cover and simmer 5 minutes or until shrimp turn pink; remove from heat.

7. Drain and cool 10 minutes.

8. Stir in black beans and next 3 ingredients.

9. Whisk together 1/4 cup oil and lime juice.

10. Pour over salad, and toss.

11. Serve immediately, or cover and chill.

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Dietary Notes:
This recipe is high in Vitamin C with 74% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Beans, Pineapple, Gluten, Tomato, Sulfites, Garlic, Shrimp, Fructose Malabsorption, Cilantro, Onion allergies.
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