CITRUS SHRIMP SALAD
1 clove garlic
3 tablespoons fresh-squeezed lemon juice
1 tablespoon low-sodium soy sauce
1/8 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 pound medium peeled and deveined shrimp
1 cup watercress, chopped
1 medium head cabbage, shredded
1 carrot, peeled and grated
1/3 cup fresh-squeezed lime juice
2 tablespoons honey
Nonfat cooking spray
2 tablespoons fresh basil, chopped (optional)
2 tablespoons roasted peanuts, chopped (optional)
In a food processor, add the garlic, lemon juice, soy sauce, red pepper flakes and blend until smooth.
Pour lemon juice mixture into a medium sized bowl then add shrimp. Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.
In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.
In a small bowl, whisk together the lime juice and honey then pour over salad mix. Toss until well-coated.
Spray a small skillet with nonfat cooking spray. Pour shrimp with the marinade into the pan and cook over medium-high heat for about 3 minutes or until shrimp is completely pink in the center.
Place cooked shrimp in center of salad and garnish with optional basil and peanuts.
Servings: 4
Source: Seattle & King County Public Health
1 clove garlic
3 tablespoons fresh-squeezed lemon juice
1 tablespoon low-sodium soy sauce
1/8 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 pound medium peeled and deveined shrimp
1 cup watercress, chopped
1 medium head cabbage, shredded
1 carrot, peeled and grated
1/3 cup fresh-squeezed lime juice
2 tablespoons honey
Nonfat cooking spray
2 tablespoons fresh basil, chopped (optional)
2 tablespoons roasted peanuts, chopped (optional)
In a food processor, add the garlic, lemon juice, soy sauce, red pepper flakes and blend until smooth.
Pour lemon juice mixture into a medium sized bowl then add shrimp. Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.
In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.
In a small bowl, whisk together the lime juice and honey then pour over salad mix. Toss until well-coated.
Spray a small skillet with nonfat cooking spray. Pour shrimp with the marinade into the pan and cook over medium-high heat for about 3 minutes or until shrimp is completely pink in the center.
Place cooked shrimp in center of salad and garnish with optional basil and peanuts.
Servings: 4
Source: Seattle & King County Public Health
MsgID: 3130757
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Healthy Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Healthy Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Healthy Recipes (10) |
Betsy at Recipelink.com | |
2 | Recipe: Citrus Shrimp Salad |
Betsy at Recipelink.com | |
3 | Recipe: Citrus Cheesecake |
Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
11 | Recipe: Spinach Polenta with Herbed Vegetables (microwave polenta) |
Betsy at Recipelink.com | |
12 | Thank You: Betsy, thanks for posting this great looking spinach polenta recipe! (nt) |
Micha in AZ | |
13 | You're welcome Micha! (nt) |
Betsy at Recipelink.com |
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