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Shrimp Salad with Cumin and Lime WW Dressing

The combination of crunchy corn, creamy avocado, and the freshness of the shrimp makes this salad a true delight for the taste buds!

Weight Watchers
Course: Main course
Preparation time: 20 minutes
Cooking time: 10 minutes
Energy: 399 kcal / serving
Nutritional score:

Instructions

  • 1.   Spray a large skillet with oil and heat over medium-high heat. Add the shrimp and sprinkle with 1/4 teaspoon of salt and cumin. Cook, stirring often, until the shrimp are lightly golden and cooked through, about 4 minutes. Set aside.
  • 2.   Wipe the skillet clean. Off the heat, spray it with oil and heat over medium-high heat. Add the corn and bell pepper; increase the heat to high and sauté the corn and bell pepper for about 5 minutes until golden. Remove from heat and set aside.
  • 3.   In a large bowl, whisk together the oil, water, lime juice, black pepper, and the remaining salt and cumin until smooth, then stir in the cilantro. Add the lettuce, tomatoes, avocado, onion, sautéed corn and bell pepper, and gently toss to combine. Divide into 4 plates and top with the shrimp.

Ingredients for servings

  • 1 teaspoon of olive oil
  • 400 g of raw peeled shrimp
  • 1 pinch of salt
  • ½ teaspoon of ground cumin
  • 125 g of corn
  • 1 bell pepper
  • 2 tablespoon of olive oil
  • 2 tablespoon of water
  • 2 tablespoon of lime
  • 1 pinch of pepper
  • 4 lettuces
  • 1 avocado
  • 10 cherry tomatoes
  • 1 onion

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    399 kcal
    20 %
  • Fat
    19,78 g
    28 %
  • of which saturated
    3,8 g
    19 %
  • Carbohydrates
    21,25 g
    8 %
  • of which sugar
    9,91 g
    11 %
  • Protein
    26,43 g
    53 %
  • Fibers
    9,84 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.