Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

Pair this easy salad with seasoned whole-wheat couscous or grilled bread brushed with olive oil. The flavors marry as the dish stands, so it's a particularly good choice for a picnic or party platter.

Aimee Olexy
Recipe by Cooking Light July 2013

Gallery

Credit: Becky Luigart-Stayner; Stylist: Cindy Barr

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 1 cup shrimp mixture and about 2 tablespoons yogurt mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Source

Talula's Garden, Philadelphia, PA

Nutrition Facts

234 calories; fat 12.3g; saturated fat 2.1g; mono fat 7.5g; poly fat 1.3g; protein 19.9g; carbohydrates 11.8g; fiber 2.4g; cholesterol 145mg; iron 1.4mg; sodium 455mg; calcium 129mg.
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