Lemon Glazed Jumbo Shrimp Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 120120 cal |
| pro | 12 g12g pro |
| total fat | 4 g4g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 10 g10g carb |
| fibre | 1 g1g fibre |
| chol | 105 mg105mg chol |
| sodium | 220 mg220mg sodium |
| Sugars | 6 g6g Sugars |
- Preparation time: 10 minutes
- Cook time : 12 minutes
- Total time : PT22M
Ingredients
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 8 jumbo shrimp , (can use peeled and deveined)8 jumbo shrimp, (can use peeled and deveined)
- 1/2 cup fresh lemon juice 1/2 cup fresh lemon juice
- 1/2 cup cider vinegar 1/2 cup cider vinegar
- 1/2 cup Splenda® No Calorie Sweetener, Granular 1/2 cup Splenda® No calorie Sweetener, Granular
- 1/2 tsp crushed red pepper 1/2 tsp crushed red pepper
- 1 jalapeno pepper , trimmed, seeded and thinly sliced1 jalapeno pepper, trimmed, seeded and thinly sliced
- 2 cups baby arugula leaves 2 cups baby arugula leaves or mixed greens.php">greens
- 1/2 cup thinly sliced red bell peppers 1/2 cup thinly sliced red bell peppers
- 1/2 cup thinly sliced mangoes 1/2 cup thinly sliced mangoes
- 1 pinch salt and pepper , to taste1 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 :
Source : SPLENDA®
- Keywords : Salad; Main Course; Shrimp; Lettuce; Mango; Red pepper; Diabetic; Skillet;
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