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Shrimp with Feta, Radish, Watercress, and Mint

Photo: Dasha Wright
Prep time 15 mins
Cook time 3 mins
Yield Makes 4 servings (serving size: 1 1/4 cups salad mixture, 5 shrimp, and 2 teaspoons dressing)

Ingredients

  • 3/4 pound large shrimp, peeled and deveined (about 20)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon fennel seeds
  • 3 tablespoons fresh lemon juice, divided
  • 1 small bunch watercress, tough stems discarded
  • 1 small fennel bulb, halved, cored, and thinly sliced (about 2 cups)
  • 5 thinly sliced radishes
  • 1/4 cup fresh mint leaves
  • 2 ounces feta cheese, crumbled (about 1/4 cup)

Nutrition Information

  • calories 188
  • fat 11 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 1 g
  • protein 17 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 139 mg
  • iron 3 mg
  • sodium 416 mg
  • calcium 166 mg

How to Make It

  1. Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat; add shrimp and fennel seeds to pan. Cook until shrimp are opaque, turning often (about 3 minutes). Remove pan from heat; toss shrimp with 1 tablespoon lemon juice.

  2. In a large bowl, combine watercress, fennel, radishes, remaining olive oil, and remaining lemon juice, tossing well.

  3. Divide salad among 4 plates; top each evenly with shrimp, mint, and cheese.