Citrus Shrimp Salad - Low Glycemic No Added SugarReport Violation
Total Servings 4
Serving Size 2 cups
Carbs Per Serving: 12.9 g
Prep Time:<20 minutes
Skill Level: Easy
1 clove garlic
3 tablespoons fresh-squeezed lemon juice
1 tablespoon low-sodium soy sauce
1/8 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 pound medium peeled and de-veined shrimp
1 cup watercress, chopped
1 medium head cabbage, shredded
1 carrot, peeled and grated
1/3 cup fresh-squeezed lime juice
2 tablespoons Fructevia, Steviva Blend or a tiny dash of Steviva Brands Pure Stevia Powder
Nonfat cooking spray or a dash of olive oil
2 tablespoons fresh basil, chopped (optional)
2 tablespoons roasted peanuts, chopped (optional)
1/2 tablespoon roasted sesame seeds (optional)
In a food processor, add the garlic, lemon juice, soy sauce, red pepper flakes and blend until smooth.
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.
In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.
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.
Place cooked shrimp in center of salad and garnish with optional basil, sesame seeds and peanuts.