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Margarita Shrimp Salad

Margarita Shrimp Salad

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Campbell's Kitchen

Tender shrimp are marinated in lime and garlic, cooked in Swanson® Chicken Broth with orange peppers, onion and cilantro, and served over lettuce and tomato to make a delightful salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet


  1. Mix the lime juice, lime peel and garlic in a 12x8x2-inch nonmetallic shallow baking dish or gallon size resealable plastic bag. Add the shrimp and toss to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 30 minutes, turning the shrimp over a few times while it's marinating.
  2. Heat the broth in a 2-quart saucepan over high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp.
  3. Reduce the heat to medium. Add the shrimp and marinade. Cook until the shrimp turn pink. Stir in the cilantro. Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates.
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Arielle Wenerstrom

With my changes it was definitely a 5 star and everyone at the table had seconds and raved about the salad! I did not marinate the shrimp in interest of time. After boiling the shrimp in water to cook them, I sauteed them with the onion, red pepper, garlic, lime juice, and about 1 tablespoon of oil just until the red pepper and onion were tender. I added the cilantro and a sprinkle of fresh grated Parmesan cheese. I tossed everything with romaine and the tomatoes and more lime juice. I garnished with lime wedges and more Parmesan. It was excellent!


This was pretty awful. The dressing was too runny and it had almost no flavor.


I was good but the sauce was a little runny for a dressing more like water.