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.

In a small bowl, whisk together the lime juice with Fructevia, Steviva Blend or SteviaSweet! then pour over salad mix. Toss until well-coated.

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.

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Citrus Shrimp Salad – Low Glycemic No Added Sugar


October 13, 2016

This is the perfect meal for any dinner or diet (other than vegan of course)!

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 2 salads`


1 clove garlic

3 tbsp fresh-squeezed lemon juice

1 tbsp low-sodium soy sauce

1/8 tsp red pepper flakes

1 tsp fresh ground black pepper

1 lb 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 tbsp Fructevia, Steviva Blend (or a tiny dash of SteviaSweet)

Nonfat cooking spray or a dash of olive oil

2 tbsp fresh basil, chopped (optional)

2 tbsp roasted peanuts, chopped (optional)

1 tbsp roasted sesame seeds (optional)


Nutrition Facts

Serving Size1 salad
Sodium1892 mg
Potassium1617 mg
Protein41 g
Cholesterol283 mg
Sugar2 g
Total Fat8 g
Saturated Fat2 g
Polyunsaturated Fat3 g
Monounsaturated Fat3 g
Trans Fat0 g
Total Carbohydrates24 g
Dietary Fiber6 g

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