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