Key Lime Grilled Shrimp and Avocado Salad With Cilantro Crema
Meal Time - 30 minutes / Serves 4
Cooking Sequence
- Prepare shrimp through step 2 - 10 minutes
- Prepare salad through step 1 - 10 minutes
- Complete shrimp and salad; serve - 10 minutes
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Key Lime Shrimp
Ingredients
3/4 cup silken tofu (drained)
1/3 cup Key lime juice
3 tablespoons + 1 teaspoon honey, divided
2 tablespoons olive oil margarine
3 teaspoons blackening seasoning, divided
8 shrimp bar-b-skewers (thawed, if needed)
Steps
- Preheat grill. Place in medium bowl, tofu, lime juice, and 3 tablespoons of the honey; whisk until smooth and set aside.
- Combine in small bowl, margarine, 2 teaspoons of the blackening seasoning, and remaining 1 teaspoon honey until blended; brush evenly over shrimp skewers.
- Place shrimp on grill. Sprinkle remaining 1 teaspoon blackening seasoning over shrimp. Cook 2 minutes; turn and cook 1–3 more minutes or just until shrimp turn pink and opaque. Note: Shrimp may be cooked in grill pan preheated on medium-high. Lightly coat pan with oil. Cook time will be about the same. Transfer shrimp to serving platter; serve shrimp with lime sauce.
CALORIES (per 1/4 recipe) 190kcal; FAT 7g; CHOL 95mg; SODIUM 470mg; CARB 15g; FIBER 0g; PROTEIN 15g; VIT A 4%; VIT C 2%; CALC 6%; IRON 10%
Avocado Salad With Cilantro Crema
Ingredients
2 large tomatoes (rinsed)
2 avocados (rinsed)
1 medium red onion (rinsed)
8 oz fresh mozzarella cheese
1 cup light sour cream
1 tablespoon honey
2 teaspoons white balsamic vinegar
16–18 sprigs fresh cilantro (rinsed)
1/4 teaspoon pepper
Steps
- Cut tomatoes into 1/2-inch-thick wedges. Cut avocado into quarters; remove seed and peel. Remove ends and skin from onion; cut both into thin slices. Cut mozzarella in half and then into thin slices. Arrange slices on serving platter, alternating between tomatoes, avocado, and cheese.
- Combine remaining ingredients in food processor (or blender); process until sauce turns green and has a very smooth consistency. Drizzle over salad and serve.
CALORIES (per 1/4 recipe) 340kcal; FAT 22g; CHOL 50mg; SODIUM 350mg; CARB 21g; FIBER 4g; PROTEIN 18g; VIT A 25%; VIT C 50%; CALC 50%; IRON 6%
Utensils & Cookware
grill, grilling tongs
food processor (or blender)
mixing bowls, whisk
basting brush
cooking spoons
knife and cutting board
measuring utensils
Shortcuts & Tips
These barbecue shrimp skewers can be cooked directly from frozen, if needed. Simple allow an extra minute or so.
Recipe Version 07/09-0118
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