Recipe Details
Ingredients
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12medium shrimp
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1cupmatchstick-cut Granny Smith apple
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1cupmatchstick-cut jicama
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½cupmatchstick-cut carrots
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½cupfresh mint leaves
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½cupextra virgin olive oil
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3tablespoonswhite sugar
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2tablespoonswhite vinegar
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1tablespoonDijon mustard
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1teaspoonchopped garlic
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1teaspoonchopped lemongrass
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2sprigscilantro
Cooking Directions
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Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
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Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
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Toss apple, jicama, and carrots together in a large bowl.
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Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
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Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
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Mix shrimp into salad before serving; garnish with cilantro.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories340 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 4g |
20% |
Cholesterol 27mg |
9% |
Sodium 138mg |
6% |
Total Carbohydrate 19g |
7% |
Dietary Fiber 3g |
9% |
Total Sugars 14g |
|
Protein 4g |
7% |
Vitamin C 11mg |
13% |
Calcium 24mg |
2% |
Iron 1mg |
5% |
Potassium 171mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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