Citrus Shrimp Salad

Description

Citrus Shrimp Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

• Serves: 4

Ingredients

• 1 clove garlic
• 3 tablespoons fresh-squeezed lemon juice
• 1 tablespoon low-sodium soy sauce
• ⅛ teaspooon red pepper flakes
• 1 teaspoon fresh ground black pepper
• 1 pound medium peeled and deveined shrimp
• 1 cup watercress, chopped
• 1 medium head cabbage, shredded
• 1 carrot, peeled and grated
• ⅓ cup fresh-squeezed lime juice
• 2 tablespoons honey
• non-fat cooking spray
• 2 tablespoons fresh basil, chopped (optional)
• 2 tablespoons roasted peanuts, chopped (optional)

Procedures

1. In a food processor, add the garlic, lemon juice, soy sauce, red pepper flakes and blend until smooth.
2. Pour lemon juice mixture into a medium sized bowl then add shrimp.
3. Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.
4. In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.
5. In a small bowl, whisk together the lime juice and honey then pour over salad mix.
6. Toss until well-coated.
7. Spray a small skillet with nonfat cooking spray.
8. 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.
9. 6.
10. Place cooked shrimp in center of salad and garnish with optional basil and peanuts.