Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
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
- 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)
- 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 and honey 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 and peanuts.