Aromatic salad greens and succulent shrimp drizzled with a SPLENDA® zesty-sweet dressing make a refreshing salad.


Recipe Summary

10 mins
12 mins
22 mins


Ingredient Checklist


Instructions Checklist
  •   Heat oil in a medium skillet over high heat; add shrimp and cook 1 minute. Stir in lemon juice and cook 3 to 4 minutes or until shrimp are cooked through. Using tongs, transfer shrimp to a plate. Add vinegar, SPLENDA® Granulated Sweetener, crushed red pepper, and jalapeno; bring to a boil and cook 4-5 minutes or reduced by half then remove from heat and set aside.

  •   Place arugula, red pepper, mango in a large bowl; toss gently with some of the dressing and season to taste.

  •   Divide arugula mixture among 4 serving plates; top each salad with two shrimp and drizzle evenly with the warm vinegar mixture.

Nutrition Facts

120 calories; calories from fat 40; fat 4g; saturated fat 0.5g; cholesterol 105mg; sodium 220mg; carbohydrates 10g; fiber 1g; sugars 6g; protein 12g.