(makes 4 servings)
| Ingredients: |
 |
|
|
 |
|
|
3 tablespoons fresh-squeezed lemon juice |
|
1 tablespoon low-sodium soy sauce |
|
1/8 teaspooon 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)
|
| Directions: |
|
|
| 1. |
In a food processor, add the garlic, lemon juice, soy sauce, red pepper flakes and blend until smooth. |
| 2. |
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. |
| 3. |
In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined. |
| 4. |
In a small bowl, whisk together the lime juice and honey then pour over salad mix. Toss until well-coated. |
| 5. |
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. |
| 6. |
Place cooked shrimp in center of salad and garnish with optional basil and peanuts. |
TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/4 of recipe (420 g)
Servings Per Recipe: 4 |
|
Amount per serving |
| Calories |
271 |
| Calories from fat |
57 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Cholesterol |
172 mg |
| Sodium |
363 mg |
| Total Carbohydrates |
29 g |
| Dietary Fiber |
7 g |
| Sugars |
8 g |
| Protein |
28 g |
| Vitamin A |
105% |
| Vitamin C |
155% |
| Calcium |
20% |
| Iron |
25% |
|
<< See More Weight Loss Recipes >>
