Mango and Shrimp Salad
· 1/4 teaspoon crushed red pepper
· 1/4 teaspoon of salt
· 1 lb medium shrimp, peeled and deveined
· 1/4 cup chili sauces
· 1 tablespoon olive oil
· 1 red bell pepper (silvered)
· 1 cup cherry tomatoes (halved)
· 1 cucumber (halved lengthwise, cut into half rounds)
· 2 mangoes, 2 ¼ pounds total, peeled and cut into 1/4
· 8 lettuce leaves
· Cilantro (for garnish)
1. In a skillet, combine 2 cups of water, 1 tablespoon of lemon juice, bay lear, red pepper flakes, and salt. Boil of medium heat. Add shrimp and reduce to simmer and cover. Cook until it’s firm and pink (approximately 4 minutes). Drain shrimp and set aside to cool.
2. In a bowl, whisk chili sauce, oil, and remaining lemon juice. Add shrimp, bell pepper, tomatoes, cucumber, and mangoes. Combine plates, lined with lettuce, with the shrimp mixture and garnish with cilantro.
Per Serving: 26 g protein, 57 g carbohydrates, 6 g fiber, 6 g fat, 172 mg cholesterol, 700 mg sodium
365 calories * 15% from fat * Serves 4
· 1/3 Cup of Lemon Juice· 1/4 teaspoon crushed red pepper
· 1/4 teaspoon of salt
· 1 lb medium shrimp, peeled and deveined
· 1/4 cup chili sauces
· 1 tablespoon olive oil
· 1 red bell pepper (silvered)
· 1 cup cherry tomatoes (halved)
· 1 cucumber (halved lengthwise, cut into half rounds)
· 2 mangoes, 2 ¼ pounds total, peeled and cut into 1/4
· 8 lettuce leaves
· Cilantro (for garnish)
1. In a skillet, combine 2 cups of water, 1 tablespoon of lemon juice, bay lear, red pepper flakes, and salt. Boil of medium heat. Add shrimp and reduce to simmer and cover. Cook until it’s firm and pink (approximately 4 minutes). Drain shrimp and set aside to cool.
2. In a bowl, whisk chili sauce, oil, and remaining lemon juice. Add shrimp, bell pepper, tomatoes, cucumber, and mangoes. Combine plates, lined with lettuce, with the shrimp mixture and garnish with cilantro.
Per Serving: 26 g protein, 57 g carbohydrates, 6 g fiber, 6 g fat, 172 mg cholesterol, 700 mg sodium
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