Lemon Glazed Jumbo Shrimp Salad

Author: Canadian Living

  • Portion size 4 servings
  • Credits : SPLENDA®

Ingredients

  • 1 tablespoon 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 teaspoon crushed red pepper
  • 1 jalapeno pepper trimmed, seeded and thinly sliced
  • 2 cups baby arugula leaves
  • 2 cups mixed greens
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced mango
  • 1 pinch salt and pepper to taste

Method

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.

Nutritional facts Per serving: about

  • Sodium 220 mg
  • Protein 12 g
  • Calories 120.0
  • Total fat 4 g
  • Cholesterol 105 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g
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Lemon Glazed Jumbo Shrimp Salad

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