Roasted Shrimp Salad with Honey-Mustard Dressing
You may normally associate Honey-Mustard Dressing with chicken, but it tastes great in this Roasted Shrimp Salad. This flat-belly recipe also includes avocados, which are high in monounsaturated fats that help to fight belly fat! Turn this dish vegetarian by roasting tofu instead of shrimp. It gets nice and crispy, and tastes delish.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
Honey-Mustard Dressing (see the following recipe)
16 ounces large shrimp, peeled, deveined, and tails removed
1 cup sweet yellow corn, frozen and defrosted
1/8 teaspoon kosher salt
Pinch of pepper
8 cups chopped romaine lettuce
2 Roma tomatoes, diced
1/2 red onion, diced
1 avocado, diced
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper, and arrange the shrimp and corn on the baking sheet.
Season the shrimp with salt and pepper, and bake 8 to 10 minutes, until the shrimp are pink.
To serve, in a bowl, layer the lettuce, tomatoes, onions, avocado, corn, and shrimp. Drizzle with the Honey-Mustard Dressing.
1/4 cup nonfat plain Greek yogurt
1 tablespoon honey
2 tablespoons coarse ground mustard
Put all ingredients into a bowl and whisk until smooth.
Per serving: Calories 262 (From Fat 73); Fat 8g (Saturated 1g); Cholesterol 172mg; Sodium 366mg; Carbohydrate 22g (Dietary Fiber 6g); Protein 28g.