Shrimp Salad with Crispy Chorizo and Almonds

Shrimp Salad With Crispy Chorizo And Almonds

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Carolyn Haas


Found this in a magazine and wanted to figure out the Weight Watchers points. (7)
Can pare off a point by using turkey chorizo and fewer almonds.


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15 Min
5 Min
Stove Top


  • 2 oz
    chorizo, mild, hot or turkey
  • 1/4 c
    almonds, roasted and chopped
  • 1 lb
    shrimp, peeled and deveined
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    red wine vinegar
  • 2
    scallions, thinly sliced
  • 1 pt
    cherry or grape tomatoes, halved
  • 1/2
    seedless cucumber
  • 5 oz
    package mixed greens

How to Make Shrimp Salad with Crispy Chorizo and Almonds


  1. In a large cast-iron skillet, brown and crumble chorizo until crisp. Remove to bowl with slotted spoon and toss with almonds.
  2. Season shrimp with salt and pepper, increase heat to medium-high. Cook shrimp about 2 - 3 minutes per side until opaque. Transfer to plate
  3. In a large bowl, whisk together oil, vinegar and about 1/4 tsp each salt and pepper. Add scallions, tomatoes and cucumbers, toss to coat. Gently toss in greens.
  4. Top with shrimp and sprinkle with chorizo/almond mixture.

Printable Recipe Card

About Shrimp Salad with Crispy Chorizo and Almonds

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: American
Hashtag: #lower calorie

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