Citrus Shrimp Salad

Info
Cook Time:

Serves: 4

Ingredients

 * 1 clove garlic


 * 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.

Source

 * Citrus Shrimp Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource