Thursday, April 30, 2015

Low-Point Orange Marmalade Shrimp Salad


Beautiful bite-size shrimp, dripping with a mixture of orange marmalade, cilantro, and fresh lime juice give this tangy appetizer or entrée so much lip-smacking goodness you just have to go back for more. Sprinkled with red pepper flakes and a dash of soy sauce, this marinated mixture smells and tastes delicious!

Low-Point Orange Marmalade Shrimp Salad


- 1/4 cup fresh lime juice
- 1/4 cup plus 2 Tbs orange marmalade
- 1 garlic clove, minced
- 3 Tbs fresh cilantro, chopped
- 1 Tbs olive oil
- 1/8 tsp. red pepper flakes (more if desired)
- 12 oz. bag frozen cooked salad shrimp, thawed and drained (tail off, peeled, and deveined)
- mandarin oranges
- 1, avocado (optional)

Combine first 6 ingredients. Remove 1/4 cup of the mixture, cover, and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with marinade. Refrigerate 30 minutes minimum (I left mine in over night). Remove from refrigerator and spoon/divide shrimp mixture on top of 4 plates of fresh spinach. Add mandarin orange segments to each salad. Drizzle remaining marinade on top of each plate and enjoy! A wonderful addition to this is freshly sliced avocado. Mmmmm! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4 (1/2 cups)
Serving size - 1
Points per serving - 4 (with avocado, 6)
Points plus per serving - 5 (with avocado, 7)

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