This lunch or dinner salad will tempt your tastebuds! You'll love the simple roasted green beans and fingerling potatoes combined with peppery shrimp that have been cooked in a sweet garlicky sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a large shallow baking pan with nonstick foil. Toss potatoes with 1 tablespoon of the oil in a large bowl. Spread potatoes in the prepared pan. Roast 10 minutes.

  • Toss green beans with 1 tablespoon oil in the same large bowl. Add beans to potatoes in pan. Roast 15 minutes more or until vegetables are tender.

  • Meanwhile, rinse shrimp; pat dry. Heat the remaining 1 teaspoon oil over medium heat in a large skillet. Add shallots and garlic; cook and stir 2 to 3 minutes or until shallots are tender. Add shrimp, sherry vinegar, honey, pepper and salt. Cook and stir 1 to 2 minutes more or until shrimp are opaque.

  • To serve, combine roasted vegetables and shrimp mixture. Sprinkle with parsley and pine nuts.

Nutrition Facts

335 calories; 12 g total fat; 2 g saturated fat; 183 mg cholesterol; 450 mg sodium. 34 g carbohydrates; 6 g fiber; 14 g sugar; 27 g protein;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Perfect for a summer dinner party! I think that its savory green-y and overall great! Thank you so much for sharing. - Chase Read More
Rating: 5 stars
is it supposed to be served hot or cold Read More