Spicy shrimp in a cool Mexican inspired salad.

Serves 4


• 3 tablespoons chopped cilantro
• 3 tablespoons minced shallots
• 3 tablespoons fresh lime juice
• 2 teaspoons honey
• 1/8 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 pound peeled and deveined jumbo shrimp
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground chipotle chile powder
• 1/8 teaspoon kosher salt
• Cooking spray
• 6 cups romaine hearts, chopped
• 1 1/2 cups chopped peeled ripe mango (about 1 large)
• 1/2 cup cherry tomatoes, halved
• 4 radishes, quartered

Baked Tortilla Chips (optional)

Preheat oven to 350°.

Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

Heat a grill pan over medium-high heat. Combine shrimp, chili powders, and salt in a large bowl; toss well to coat. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done.

Combine lettuce, mango, tomato, and radishes. Drizzle vinaigrette over salad; toss to coat. Place about 1 1/2 cups salad on each plate; divide shrimp evenly among salads. Serve with bake tortilla chips.

Per Serving: 258 Calories; 9g Fat (31.4% calories from fat); 1g Saturated Fat; 25g Protein; 20g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

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