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Sautéed Shrimp Salad
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 408 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Sodium | 555 mg |
| Total Carbohydrate | 15 g |
| Dietary Fiber | 6 g |
| Protein | 37.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Olive oil | 2 teaspoons |
| Yellow bell pepper, diced | 1 |
| Small zucchini, diced | 1 |
| Shrimp, peeled and deveined | ¾ pound |
| Ripe avocado, diced | 1 |
| Parsley, chopped | 1 tablespoon |
| Salt | ¼ teaspoon |
| Fresh ground pepper to taste | |
- Directions
- Heat 2 teaspoons olive oil in a large nonstick skillet or wok over medium-high heat. Add the bell pepper and zucchini, and sauté for 2 minutes. Then add the shrimp and sauté until cooked through, about 3-4 minutes.
- Remove the skillet or wok from heat, and stir in the avocado and parsley. Season with salt and pepper to taste.
Exchanges
5 very lean meats; 4 fats; 3 vegetables
Side Suggestions: Crusty Bread (eg, Ciabatta).
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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