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Peppered Shrimp & Green Bean Salad
Peppered Shrimp & Green Bean Salad
1 Review
From: Diabetic Living Magazine
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.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 12 ounces fingerling potatoes, halved lengthwise (quartered, if large)
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 pound fresh green beans, trimmed
- 1 pound fresh or frozen peeled and deveined medium shrimp, thawed
- ¼ cup thinly sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons sherry vinegar
- 2 tablespoons honey
- 1 teaspoon ground pepper
- ½ teaspoon salt
- 3 tablespoons chopped fresh Italian parsley
- 2 tablespoons pine nuts, toasted
Preparation
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Prep
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Ready In
- Preheat oven to 400°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.
- Serving size: 2 cups
- Per serving: 335 calories; 12 g fat(2 g sat); 6 g fiber; 34 g carbohydrates; 27 g protein; 183 mg cholesterol; 14 g sugars; 450 mg sodium;
- Carbohydrate Servings: 2½
- Exchanges: 3 lean protein, 2 vegetable, 1 fat, 1 starch, ½ other carbohydrate
Reviews 1
January 03, 2019
By: Monique
is it supposed to be served hot or cold
