Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 clove garlic
- 3 tablespoons fresh-squeezed lemon juice
- 1 tablespoon low-sodium soy sauce
- 1/8 teaspooon red pepper flakes
- 1 teaspoon fresh ground black pepper
- 1 pound medium peeled and deveined shrimp
- 1 cup [[watercress], chopped
- 1 medium head cabbage, shredded
- 1 carrot, peeled and grated
- 1/3 cup fresh-squeezed lime juice
- 2 tablespoons honey
- Nonfat cooking spray
- 2 tablespoons fresh basil, chopped (optional)
- 2 tablespoons roasted peanuts, chopped (optional)
Directions
1.In a food processor, add the garlic, lemon juice, soy sauce, red pepper flakes and blend until smooth.
2.Pour lemon juice mixture into a medium sized bowl then add shrimp. Toss to coat evenly, cover with plastic wrap then marinate in refrigerator for 30 minutes.
3.In a large serving bowl, add the watercress, cabbage, and carrot and mix until combined.
4.In a small bowl, whisk together the lime juice and honey then pour over salad mix. Toss until well-coated.
5.Spray a small skillet with nonfat cooking spray. Pour shrimp with the marinade into the pan and cook over medium-high heat for about 3 minutes or until shrimp is completely pink in the center.
6.Place cooked shrimp in center of salad and garnish with optional basil and peanuts.