Recipes
Herbed Chili-Lemon Shrimp with Creamy Chop Salad
4 servings
45 minutes total (Active 20 minutes)
Shopping list
Ingredients
- 1 seedless cucumber
- 12 oz trimmed fresh green beans
- 8 oz trimmed asparagus
- 1 red chili (or jalapeño) pepper
- 3 oz shallots
- 5 cloves garlic
- 0.5 oz fresh dill, divided
- 0.5 oz fresh chives, divided
- 1 lemon, for zest/juice
- 1 oz feta cheese
- ¾ teaspoon Greek seasoning, divided
- 12 oz peeled/deveined extra-large shrimp, tails off
- 6 oz fresh peas
- 3 tablespoons lemon vinaigrette
- 5 tablespoons whole milk plain Greek yogurt
- ½ teaspoon pepper
Steps
- Bring water to a boil in large saucepan. Cut cucumber in half lengthwise and scoop out seeds. Grate cucumber, place in colander, and squeeze out juice; set aside. Slice green beans and asparagus thinly at a diagonal. Remove membranes and seeds from chili if desired; chop chili, shallots, and garlic finely. Chop dill and chives finely (4 tablespoons each). Zest lemon (1 teaspoon), then juice (2 tablespoons). Crumble cheese.
- Combine in bowl: lemon juice, lemon zest, red chili, and ¼ teaspoon seasoning. Add shrimp to boiling water and remove pan from heat; cook 1–2 minutes, stirring continuously, until shrimp are pink and opaque. Drain shrimp well and spread in single layer on baking sheet; pour lemon mixture over shrimp, stir to coat, and chill 15 minutes. Cook peas following package instructions, then chill until cold.
- Combine in large bowl: cucumber, yogurt, vinaigrette, garlic, pepper, 3 tablespoons each chives and dill, and remaining ½ teaspoon seasoning.
- Add to bowl with yogurt mixture: beans, asparagus, peas, and shallots; stir to coat. Place salad on serving platter. Top with shrimp, lemon mixture, cheese, and remaining 1 tablespoon each dill and chives. Serve.
Amount per ¼ recipe serving: Calories 230, Total Fat 8g, Sat Fat 2.5g, Trans Fat 0g, Chol 100mg, Sodium 760mg, Total Carb 23g, Fiber 7g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 15%, Iron 15%, Potassium 10%