- Portion size 4 servings
- Credits : SPLENDA®
Ingredients
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