Thai Shrimp On Baby Greens
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Medium shrimp||1 Pound, cooked, shelled|
|Cucumbers||2 , peeled, quartered lengthwise, seeded, and sliced|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Red bell pepper||1 , seeded and cut into thin strips|
|Dry roasted peanuts||3 Tablespoon|
|Light coconut milk||1⁄4 Cup (4 tbs)|
|Coconut milk||1⁄4 Cup (4 tbs) (Reduced Fat)|
|Nonfat yogurt||1⁄4 Cup (4 tbs)|
|Red pepper||1⁄4 Teaspoon, crushed|
|Cilantro||1⁄4 Cup (4 tbs), chopped|
|Baby salad greens||3 Cup (48 tbs)|
1. Combine the lime juice and salt in a zip-close plastic bag; add the shrimp. Squeeze out the air and seal the bag; turn to coat the shrimp. Refrigerate 30 minutes.
2. Place the cucumber slices in a sieve; let drain 15 minutes.
3. Combine the shrimp, drained cucumbers, scallions, bell pepper, and peanuts in one bowl.
4. Combine the coconut milk, yogurt, and crushed red pepper in another bowl. Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss gently. Serve the shrimp salad over the baby greens.
Serving size: Complete recipe
Calories 1134 Calories from Fat 458
% Daily Value*
Total Fat 53 g82.3%
Saturated Fat 22.3 g111.4%
Trans Fat 0 g
Cholesterol 690.6 mg230.2%
Sodium 1806.4 mg75.3%
Total Carbohydrates 56 g18.6%
Dietary Fiber 12 g47.9%
Sugars 20.8 g
Protein 114 g227.4%
Vitamin A 270.1% Vitamin C 404.1%
Calcium 55.6% Iron 98%
*Based on a 2000 Calorie diet