Recipe by Health January 2011

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Credit: Dasha Wright

Recipe Summary test

prep:
15 mins
cook:
3 mins
total:
18 mins
Yield:
Makes 4 servings (serving size: 1 1/4 cups salad mixture, 5 shrimp, and 2 teaspoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

188 calories; fat 11g; saturated fat 3g; mono fat 6g; poly fat 1g; protein 17g; carbohydrates 7g; fiber 2g; cholesterol 139mg; iron 3mg; sodium 416mg; calcium 166mg.
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