Lorena Garcia’s Lemon Glazed Jumbo Shrimp Salad
Aromatic salad greens and succulent shrimp drizzled with a zesty-sweet dressing make a refreshing salad.
- Serves: 4
- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Total Time: 22 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 4
Serving Size: 2 jumbo shrimp, 3/4 cup salad
- Amount Per Serving
- Calories:
- 120
- Calories from Fat:
- 40
- Total Fat:
- 4g
- Saturated Fat:
- 0.5g
- Cholesterol:
- 105mg
- Sodium:
- 220mg
- Total Carbs:
- 10g
- Dietary Fiber:
- 1g
- Sugars:
- 6g
- Protein:
- 12g
DIRECTIONS
Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice and cook 3 to 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate. Add vinegar, SPLENDA® Granulated Sweetener, crushed red pepper, and jalapeno; bring to a boil and cook 4-5 minutes or reduced by half then remove from heat and set aside.
Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.
Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 8 jumbo shrimp, peeled and deveined
- 1/2 cup fresh lemon juice
- 1/2 cup cider vinegar
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon crushed red pepper
- 1 jalapeno - trimmed, seeded and thinly sliced
- 2 cups baby arugula leaves
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced mango
- 1 pinch salt and pepper to taste
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