Thai Shrimp Salad for 2

  Lunch

Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint.

Thai Shrimp Salad for 2

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TOTAL TIME: Prep: 25 min. Grill: 10 min.
YIELD: 2 servings.

Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons sesame seeds, toasted
  • 1-1/2 teaspoons minced fresh mint
  • 1-1/2 teaspoons minced fresh cilantro
  • Dash crushed red pepper flakes
  • 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 large sweet onion, sliced
  • 1/2 medium cucumber, peeled and sliced
  • 2 cups torn leaf lettuce

Instructions

  • 1. In a large bowl, combine the first 7 ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto 2 metal or soaked wooden skewers.
  • 2. Place skewers on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes.
  • 3. Stir the dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce between 2 salad plates; top with shrimp mixture and serve immediately.

Nutrition Facts

1 serving: 212 calories, 9g fat (1g saturated fat), 138mg cholesterol, 614mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 21g protein.
Diabetic Exchanges:
3 lean meat, 2 vegetable, 1-1/2 fat.

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