Citrus Shrimp Salad – Low Glycemic No Added Sugar

Citrus Shrimp Salad – Low Glycemic No Added Sugar

RatingDifficultyBeginner

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

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Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 1 clove garlic
 3 tbsp fresh-squeezed lemon juice
 1 tbsp low-sodium soy sauce
 0.13 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
 0.33 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)
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. Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.

3

In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.

4

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

5

Spray a small skillet with nonfat cooking spray.

6

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.

7

Place cooked shrimp in center of salad and garnish with optional basil, sesame seeds and peanuts.

Ingredients

 1 clove garlic
 3 tbsp fresh-squeezed lemon juice
 1 tbsp low-sodium soy sauce
 0.13 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
 0.33 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)

Directions

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. Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.

3

In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.

4

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

5

Spray a small skillet with nonfat cooking spray.

6

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.

7

Place cooked shrimp in center of salad and garnish with optional basil, sesame seeds and peanuts.

Citrus Shrimp Salad – Low Glycemic No Added Sugar


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