Here's a recipe that I think you'll enjoy! Shrimp with Corn and Citrus Cabbage Slaw |
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1/3 | cup | fresh orange juice | 3 | Tbs | fresh lime juice | 3 | Tbs | lite sour cream | | | Kosher salt and black pepper | 1/2 | | small cabbage (16 oz.), shredded | | 2 | cups | corn kernels | 1 | | jalapeño, seeded and chopped | 1 | Tbs | olive oil | 1 | lb | peeled and deveined medium shrimp | | |
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| In a large bowl, whisk the orange and lime juices, sour cream, 1 tsp salt and 1/2 tsp pepper. Add the cabbage, corn and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes. | 2 | Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with ½ tsp salt and ¼ tap pepper. Coo****il opaque throughout, 2 to 3 minutes. | 3 | Serve the shrimp with the slaw. | |
Servings: 8 |
Degree of Difficulty: Easy |
Cooking Times Preparation Time: 10 minutes Cooking Time: 3 minutes Inactive Time: 10 minutes |
Nutrition Facts Serving size: 1/8 of a recipe (4.3 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. | Amount Per Serving | Calories | 115.42 | Calories From Fat (23%) | 26.42 | % Daily Value | Total Fat 2.98g | 5% | Saturated Fat 0.45g | 2% | Cholesterol 86.18mg | 29% | Sodium 185.64mg | 8% | Potassium 241.07mg | 7% | Total Carbohydrates 10.17g | 3% | Fiber 1.22g | 5% | Sugar 2.46g | | Protein 12.75g | 26% | | |
Source Author: Barbara Cumbo |