- 1/4 cup finely chopped shallots
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1 teaspoon Madras curry powder
- 1 1/2 teaspoons honey
- 1/2 teaspoon fresh lime juice
- 9 ounces green beans, trimmed
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chopped fresh thyme
- calories 234
- fat 12.3 g
- satfat 2.1 g
- monofat 7.5 g
- polyfat 1.3 g
- protein 19.9 g
- carbohydrate 11.8 g
- fiber 2.4 g
- cholesterol 145 mg
- iron 1.4 mg
- sodium 455 mg
- calcium 129 mg
How to Make It
Combine first 6 ingredients, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk. Combine yogurt, curry, honey, and juice in a small bowl.
Cook beans in boiling water 3 minutes or until crisp-tender; drain. Add beans to shallot mixture; toss to coat.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme to pan; sauté 3 minutes or until done. Add shrimp to green bean mixture; toss to coat. Serve with yogurt mixture.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.