cilantro shrimp salad


One simple way to make your diet more healthy is to eat more herbs and spices. One of my favorites is in this week’s Eat Well Live Well Recipe: cilantro! The health benefits associated with cilantro are extensive but it gets major recognition for diabetic support. In fact, cilantro is known in some parts of Europe as the “anti-diabetic plant.” In parts of India it is renowned for its anti-inflammatory benefits and in the United States used for fighting cholesterol.

The other key ingredient in this week’s recipe is shrimp–it’s an excellent source of selenium and an unusually low-fat, low-calorie protein.  A four-ounce serving of shrimp supplies 23.7 grams of protein (that’s 47.4% of the daily value for protein) for a mere 112 calories and less than a gram of fat. Shrimp are also a very good source of vitamin D and vitamin B12.

If you’re concerned about cholesterol, steam or grill your shrimps and benefit from its many health-promoting effects.


  • 4 cups Mesclun lettuce mix, rinsed and dried
  • For the Shrimp:
  • 1 pound 21/25 shrimp, steamed, peeled and de-veined
  • 4 each ears of corn, cleaned and kernels removed
  • 1 red onion, finely diced
  • ¼ cup cilantro, minced
  • 1 cup cilantro vinaigrette
  • For the Cilantro Vinaigrette:
  • ½ cup cilantro, minced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • ½ cup red wine vinegar
  • 1½ cups virgin olive oil
  • Salt and pepper, to taste


  • For the Shrimp:
  • In a 2-quart bowl, toss the shrimp, corn, cilantro and red onion together.  Reserve chilled.
  • Make cilantro vinaigrette.
  • For the Cilantro Vinaigrette:
  • In a blender mix cilantro, garlic, shallots and vinegar. While the blender is running, slowly pour in the olive oil.
  • Season to taste with salt and pepper
  • Toss in the cilantro vinaigrette with the shrimp, corn and onion.  Put lettuce in serving bowl or plate and top with shrimp salad.
  • Garnish with the minced cilantro.

Makes 4 servings.

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