(makes 4 servings)
Ingredients: |
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3 tablespoons fresh-squeezed lemon juice |
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1 tablespoon low-sodium soy sauce |
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1/8 teaspooon red pepper flakes |
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1 teaspoon fresh ground black pepper |
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1 pound medium peeled and deveined shrimp |
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1 cup watercress, chopped |
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1 medium head cabbage, shredded |
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1 carrot, peeled and grated |
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1/3 cup fresh-squeezed lime juice |
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2 tablespoons honey |
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Nonfat cooking spray |
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2 tablespoons fresh basil, chopped (optional) |
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2 tablespoons roasted peanuts, chopped (optional)
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Directions: |
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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 |
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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% |
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