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Sautéed Shrimp Salad

Nutrition Facts

Serving Size ½ of recipe
Calories 408
Total Fat 23 g
Saturated Fat 4 g
Sodium 555 mg
Total Carbohydrate 15 g
Dietary Fiber 6 g
Protein 37.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Yellow bell pepper, diced 1
Small zucchini, diced 1
Shrimp, peeled and deveined ¾ pound
Ripe avocado, diced 1
Parsley, chopped 1 tablespoon
Salt ¼ teaspoon
Fresh ground pepper to taste
Directions
  1. Heat 2 teaspoons olive oil in a large nonstick skillet or wok over medium-high heat. Add the bell pepper and zucchini, and sauté for 2 minutes. Then add the shrimp and sauté until cooked through, about 3-4 minutes.
  2. Remove the skillet or wok from heat, and stir in the avocado and parsley. Season with salt and pepper to taste.

Exchanges 5 very lean meats; 4 fats; 3 vegetables

Side Suggestions: Crusty Bread (eg, Ciabatta).

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