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Lorena Garcia’s Lemon Glazed Jumbo Shrimp Salad

Prep Time :
10 min
Bake Time :
Makes :
4 servings
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This recipe is:

1 tablespoon (15 mL) extra-virgin olive oil

8 jumbo shrimp, (can use peeled and deveined )

1/2 cup (125 mL) fresh lemon juice

1/2 cup (125 mL) cider vinegar

1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated

1/2 teaspoon (2 mL) crushed red pepper

1 jalapeno - trimmed, seeded and thinly sliced

2 cups (500 mL) baby arugula leaves or mixed greens

1/2 cup (125 mL) thinly sliced red bell pepper

1/2 cup (125 mL) thinly sliced mango

salt and pepper (to taste)


Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice and cook 3 to 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate. Add vinegar, SPLENDA® Granulated, crushed red pepper, and jalapeno; bring to a boil and cook 4-5 minutes or reduced by half then remove from heat and set aside.

Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.

Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.

Nutrition Information

Amount per Serving

Serving Size: 1/4 salad

Calories: 120

Calories from Fat: 36

Total Fat: 4g

Saturated Fat: 1g

Cholesterol: 105mg

Sodium: 220mg

Total Carbs: 10g

Fibre: 1g

Sugars: 6g

Protein: 12g

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