Low-Fat Salad With Shrimp Recipe

Name: Low-Fat Salad With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb raw shrimp; ½ teaspoon all purpose Greek seasoning, from Penzey's; 1 small head of lettuce; 1 cup cherry tomatoes; 12 small red onion; ¼ cup feta cheese, crumbled; 1 tablespoon all purpose Greek seasoning, from Penzey's; 1 tablespoon water; 1 cup low-fat yogurt (no Fat-free); 1 -2 tablespoon balsamic vinegar; 1 -2 tablespoon honey

Servings: persons

12 lb raw shrimp
½ teaspoon all purpose Greek seasoning, from Penzey's
1 small head of lettuce
1 cup cherry tomatoes
12 small red onion
¼ cup feta cheese, crumbled
1 tablespoon all purpose Greek seasoning, from Penzey's
1 tablespoon water
1 cup low-fat yogurt (no Fat-free)
1 -2 tablespoon balsamic vinegar
1 -2 tablespoon honey

1
Peel and de-vein shrimp.
2
Plunge into boiling water for 2-4 minutes, depending on the size of the shrimp.
3
Rinse briefly, sprinkle with 1/2 teaspoon Greek Seasoning, set aside.
4
To prepare the dressing: Mix 1 tablespoon Greek Seasoning in 1 tablespoon water.
5
Let stand a minute, then whisk together with yogurt, balsamic vinegar and honey.
6
Wash and cut up lettuce, tomatoes, and onion.
7
Divide them between two plates.
8
Crumble feta on top of each salad.
9
Divide shrimp in two and place on top of each salad.
10
Drizzle with dressing and serve.
11
Extra dressing will keep for a week in the refrigerator.

1577

kcal

Calories

Fat

Carbs

333

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 lb raw shrimp, ½ teaspoon all purpose Greek seasoning, from Penzey's, 1 small head of lettuce, 1 cup cherry tomatoes, and more.

Yes, Low-Fat Salad With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Low-Fat Salad With Shrimp

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