Mexican Shrimp Salad - 15g Carbs, 3g Fiber
From: Healthy Cooking June/July 2008, p19
Yummy shrimp for a salad, but you could also serve it with tortillas or
with Mexican rice. Jalapeno and chili powder lend just the right amount
of heat and a wonderful aroma! Marie Bason-Bend, Oregon
This recipe is:
Healthy
Quick
Servings: 4
Prep: 20 min PLUS marinating
Grill: 10 min
1 small onion, halved and thinly sliced
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 Tbsp canola oil
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp pepper
1/4 tsp salt
1 lb uncooked medium shrimp, peeled and deveined
6 cups torn leaf lettuce
1/2 cup fat-free ranch salad dressing
In a large resealable plastic bag, combine the first nine
ingredients; add shrimp. Seal bag and turn to coat. Cover and
refrigerate for 30 minutes.
Thread shrimp onto four metal or soaked wooden skewers; discard
onion mixture. Using long-handled tongs, moisten a paper towel
with cooking oil and lightly coat the grill rack.
Grill shrimp, covered, over medium heat or broil 4 in. from the
heat for 3-4 minutes on each side or until shrimp turn pink.
Divide lettuce among four plates; top with shrimp. Serve immediately
with dressing.
Servings: 4
Nutrition per Serving:
218 Calories, 9g Fat, 1g Saturated Fat, 168mg Cholesterol, 716mg Sodium,
15g Carbs, 3g Fiber, 20g Protein
Diabetic Exchanges: 3 lean meat, 1 1/2 fat, 1 vegetable, 1/2 starch
