13 Oct Citrus Shrimp Salad – Low Glycemic No Added Sugar
This is the perfect meal for any dinner or diet (other than vegan of course)!
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.
Ingredients
Directions
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.
