Kiwifruit,
lime juice, chiles, and cilantro make a tropical—and antioxidantrich— accompaniment
to simple seared shrimp; you can also use the relish to top grilled fish, or as
a healthy dip with tortilla chips. Serve the shrimp and relish with black
lentils and whole-wheat naan (Indian flatbread), as shown, or with brown rice
and tortillas.
Ingredients
:
- 2 jalapeño chiles, finely chopped (ribs and seeds removed for less heat, if desired)
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- 4 kiwifruits, peeled and diced
- Coarse salt
- ½ cup finely chopped cilantro
- 20 large shrimp, preferably U.S. farmed, peeled and deveined (about 1 pound)
- 2 tablespoons neutral-tasting oil, such as canola or safflower
Method :
- Stir jalapeños and lime juice together. Add kiwifruit, ¼ teaspoon salt (or to taste), and cilantro. Stir to combine.
- Season shrimp with ½ teaspoon salt. Heat oil in a large skillet over high until shimmering. Add shrimp in a single layer and cook until pink on one side, about 3 minutes. Flip shrimp and cook until opaque throughout, about 2 minutes more. Serve with kiwifruit-lime relish.
per
serving: 104
calories; .3 g saturated fat; 2.7 g unsaturated fat; 53.2 mg cholesterol; 11.3
g carbohydrates; 8.2 g protein; 462 mg sodium; 2.1 g fiber
Tags:
Lunch