Sustainable Choice: Choose U.S. Pacific white shrimp farmed in recirculating systems.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light July 2013

Gallery

Randy Mayor; Stylist: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/4 cups salad and about 3 ounces shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp evenly with 1/8 teaspoon salt. Add shrimp to pan; cook 2 minutes on each side or until done.

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  • Combine oil, juice, remaining 1/4 teaspoon salt, and pepper in a medium bowl; stir with a whisk. Combine greens, squash, basil, and oregano in a large bowl. Add oil mixture; toss gently to coat. Divide salad mixture evenly among 4 plates; top with shrimp.

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.

Nutrition Facts

194 calories; fat 11.7g; saturated fat 1.6g; mono fat 7.5g; poly fat 1.3g; protein 16.8g; carbohydrates 6.2g; fiber 2g; cholesterol 143mg; iron 1.1mg; sodium 417mg; calcium 81mg.