Diabetic Dish of the Week – Shrimp Fajita Salad

August 17, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Bell Peppers, Canola Oil, Cilantro, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Garlic, Hot Salsa., Iceberg Lettuce, lime, Nonstick Cooking Spray, Onions, Prepared Salsa, recipes, Shrimp, Shrimp Fajita Salad, Tortilla Chips

This week’s Diabetic Dish of the Week is a Shrimp Fajita Salad. To make this week’s Dish you’ll be needing Bell Peppers, Onions, Nonstick Cooking Spray, Canola Oil, Garlic, Shrimp, Prepared Salsa, Lime, Iceberg Lettuce, Cilantro, Tortilla Chips, and Hot Salsa. There’s 183 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Shrimp Fajita Salad
Perfect for a light summer lunch al fresco, this dish is ready in under 25 minutes!

Ingredients
Preparation time: 12 minutes
Cooking time: 10 minutes.

1 medium red bell pepper (2–3 inches in diameter)
1 medium green bell pepper (2–3 inches in diameter)
1 medium onion (2–3 inches in diameter)
Nonstick cooking spray
1 teaspoon canola oil
1 clove garlic, minced
1 pound cooked, peeled shrimp (50 count/pound)
¼ cup prepared salsa (mild or hot)
Juice of 1 lime
4 cups sliced iceberg lettuce
¼ cup chopped fresh cilantro
16 baked bite-size tortilla chips (use gluten-free corn chips for a gluten-free dish)
1 tablespoon hot salsa (optional)

Directions
Yield: 4 servings
Serving size: 1 cup lettuce, 1 cup shrimp mixture

1 – Remove stems, seeds, and cores of the red and green peppers. Cut each into long thin strips. Peel onion, remove ends, and cut in half. Quarter onion and slice into thin pieces, separating them. Spray a large skillet with a thick layer of nonstick cooking spray, and heat over medium-high heat. Add canola oil and garlic. Sauté quickly, then add peppers and onions, stirring frequently. Once the peppers are beginning to soften, add shrimp, salsa, and lime juice. Stir rapidly to heat ingredients evenly, about a minute. Remove mixture from heat. Spread 1 cup sliced lettuce on each of four shallow salad bowls or plates. Place ¼ of the shrimp mixture on each of the lettuce beds. Distribute cilantro equally on tops of each salad. Crush the tortilla chips in a small plastic bag with your hands to make irregularly sized crumbs. Sprinkle chip crumbs on top of each salad. Garnish each serving with a dab of hot salsa, if desired, and serve.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 14 g, Protein: 25 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 173 mg, Sodium: 282 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/shrimp-fajita-salad/

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