Spicy Shrimp with Sautéed Green Beans and a Mixed Greens Salad
Healthy and hearty shrimp salad! This recipe came out light, but very satisfying, especially for a salad. The shrimp are super seasoned with cayenne pepper and ground paprika for a little kick and the green beans came out crunchy and packed with flavor. I love to pair seafood with lots of citrus, so I used lemon juice in the preparation of the shrimp along with in the dressing.
Nutrition (for one portion):
300 calories
16g fat
2g saturated fat
800mg sodium
22g carbohydrate
7g fiber
8g sugar
21 g protein
170% vitamin A
140% vitamin C
15% Iron
20% Calcium
Ingredients (for two portions):
12 deveined and peeled shrimp
1 cup fresh green beans
1 Tablespoon grapeseed oil
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
2 cloves of chopped garlic
1 lemon (juice and zest)
3 cups arugula, kale, spinach mix
1 chopped tomato
1/4 cup chicken broth
2 Tablespoons olive oil
How To Make It:
1. In a skillet heat up the grapeseed oil and add the fresh green beans, cook for 5 minutes, then add the shrimp, chopped garlic, lemon zest, and the paprika, cayenne, salt, and pepper.
2. Cook the shrimp for 4 minutes flipping once halfway through cooking. Next, Add 1/4 c chicken broth and juice of half of a lemon to deglaze the pan. Take the pan off of the heat and set aside.
3. In a bowl/plate add the mixed greens, tomatoes, and carefully add the shrimp and green beans.
4. Dressing: Combine juice of the other half of lemon and olive oil and black pepper. Whisk together and add to the salad.
Enjoy :)
