Fennel and Shrimp Salad

Fennel and Shrimp Salad - 17g Carbs, 1g Fiber, 0g Sugars

From: Diabetic Living Diet Servings: 4 Contains Shellfish Diabetes-Friendly Prep Time: 20 mins Cook Time: 4 mins Total Time: 24 mins

1 pomelo or large white grapefruit 1 orange Orange juice, fresh squeezed 1 Tbsp oil, salad 1 Tbsp honey 1 Tbsp lime juice 1 Tbsp lemon juice 2 cloves garlic, minced 1/8 tsp pepper, white 2 medium fennel bulbs 1 medium onion 1 Tbsp cooking oil 24 shrimp, medium, cooked peeled and deveined Bibb lettuce

1. Section pomelo or grapefruit and orange over a small bowl to catch juices; add enough fresh orange juice to equal 1/4 cup.

2. For dressing, add salad oil, honey, lime juice, lemon juice, garlic, and white pepper to reserved juices. Whisk until combined. Set dressing aside.

3. Cook the fennel and onion in hot cooking oil for 2 minutes; cool to room temperature.

4. Meanwhile, rinse shrimp; pat dry. Cook in boiling water about 2 minutes or until shrimp turn opaque; drain. Rinse with cold water; drain again

5. Arrange lettuce on 4 plates. Place onion and fennel mixture in center; arrange shrimp, pomelo or grapefruit sections, and orange sections around center. Drizzle with dressing.

Nutrition per Serving: 195 Calories, 8g Total Fat, 2g Saturated Fat, 169mg Sodium, 17g Carbs, 1g Dietary Fiber, 0g Sugars, 131mg Cholesterol, 16g Protein

Exchanges: 1 1/2 Vegetable, 1/2 Fruit, 2 Lean Meats, 1/2 Fat Carb Choices: 1

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group