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
- Serves: 4
- 1 clove garlic
- 3 tablespoons fresh-squeezed lemon juice
- 1 tablespoon low-sodium soy sauce
- ⅛ 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
- ⅓ cup fresh-squeezed lime juice
- 2 tablespoons honey
- non-fat 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.
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