Nutrition Fact: May 9th is National Shrimp Day, and no better way to celebrate than with this nutrient dense salad. Shrimp is a low-fat, low-calorie source of high biological value protein. A 3 oz serving of shrimp provides 17g of protein with less than 1g of fat. While shrimp does contain about 140mg of cholesterol per 3oz serving, it also contains heart healthy omega-3 fatty acids and can be incorporated into a heart healthy diet!
Cook: 48 min
Makes 4 servings
Ingredients
Cooking spray
1 tablespoons olive oil
12 ounces peeled and deveined medium shrimp
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 grapefruit
2 tablespoons chopped fresh tarragon
2 teaspoons brown sugar
1 teaspoon chopped shallots
6 cups chopped romaine lettuce
1 peeled avocado, cut into 12 wedges
Directions:
1. Heat a large skillet over medium-high heat and spray with non-stick cooking spray. Sprinkle shrimp with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, 1 tablespoon oil, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.
Nutrition Information per serving
Calories: 200cal, Fat: 9g, Protein: 19g, Carbohydrates: 13g, Fiber: 4g, Sodium: 258mg, Cholesterol: 137mg
Adapted from: http://www.myrecipes.com/recipe/shrimp-avocado-grapefruit-salad
Learn More About Healthy Eating: Avance Care Nutrition Services