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. 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.
  3. Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.
  4. In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.
  5. In a small bowl, whisk together the lime juice and honey then pour over salad mix.
  6. Toss until well-coated.
  7. Spray a small skillet with nonfat cooking spray.
  8. 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.
  9. 6.
  10. Place cooked shrimp in center of salad and garnish with optional basil and peanuts.
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