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Ingredientes
- 1 x clove garlic
- 3 Tbsp. lemon juice
- 1 Tbsp. hoisin sauce (Chinese sauce)
- 1/8 tsp red pepper flakes
- 1 pch white pepper
- 1 lb medium peeled shrimp
- 1 med head cabbage grated
- 1 x carrot grated
- 1 c. minced watercress
- 2 x ripe red tomatoes quartered
- 1/3 c. lime juice
- 2 Tbsp. honey
- 1/2 tsp salt (optional)
- 2 Tbsp. minced fresh basil
- 2 Tbsp. roasted peanuts coarsely minced
Direcciones
- In a blender, combine the garlic clove, lemon juice, hoisin sauce, red pepper flakes and white pepper. Puree till smooth. Marinate the shrimp in the puree for 20 min.
- Meanwhile, mix together the lime juice, honey and salt and toss into the salad.
- Cook the shrimp in a non-stick pan with the marinade for 2 to 3 min - it's done when it turns pink. Mound the shrimp in the middle of the salad and place the quartered tomatoes around the edges of the bowl. Garnish with basil, peanuts and red pepper flakes.
- Description: "The base of this tasty seafood salad is cabbage, a cruciferous vegetable Which's a good source of vitamin C. For easier preparation, chop the vegetables in a food processor while the shrimp are marinating."
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 42 | 19% |
| Total Fat 4.66g | 6% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 555mg | 23% |
| Potassium 530mg | 15% |
| Total Carbs 19.29g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 13.06g | 9% |
| Protein 25.59g | 41% |
