Lemon Glazed Jumbo Shrimp Salad
10 people added this to their Recipe Box
Preparation time: 10 minutes.
Cooking time: 12 minutes.
This recipe makes 4 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 120 |
| pro | 12 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 105 mg |
| sodium | 220 mg |
| Sugars | 6 g |
Ingredients
-
1 tbsp extra-virgin olive oil
8 jumbo shrimp, (can use peeled and deveined)
1/2 cup fresh lemon juice
1/2 cup cider vinegar
1/2 cup Splenda® No calorie Sweetener, Granular
1/2 tsp crushed red pepper
1 jalapeno pepper, trimmed, seeded and thinly sliced
2 cups baby arugula leaves or mixed greens
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced mangoes
1 pinch salt and pepper, to taste
Preparation:
Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice and cook 3 to 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate. Add vinegar, SPLENDA® Granulated, crushed red pepper, and jalapeno; bring to a boil and cook 4-5 minutes or reduced by half then remove from heat and set aside.
Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.
Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.
Additional Information:
Tags:
Source: SPLENDA®
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