Shrimp with Feta, Radish, Watercress, and Mint

Yield: Makes 4 servings (serving size: 1 1/4 cups salad mixture, 5 shrimp, and 2 teaspoons dressing)
Recipe from Health

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Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 11g
  • Saturated fat: 3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 17g
  • Carbohydrate: 7g
  • Fiber: 2g
  • Cholesterol: 139mg
  • Iron: 3mg
  • Sodium: 416mg
  • Calcium: 166mg

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)

Preparation

  1. 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. 2. In a large bowl, combine watercress, fennel, radishes, remaining olive oil, and remaining lemon juice, tossing well.
  3. 3. Divide salad among 4 plates; top each evenly with shrimp, mint, and cheese.
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