1. In a large bowl, whisk together the brown sugar, garlic powder, oregano, thyme, allspice, nutmeg, cinnamon, 1/2 tsp salt and cayenne. Add shrimp and toss to coat well.
2. In a 12-inch nonstick skillet, heat 1 tbsp oil over medium-high heat. Add the shrimp and cook, undisturbed, until browned on one side, 2 to 3 minutes. Flip and cook until browned on the other side and opaque throughout, about 2 more minutes. Transfer to plate.
3. In a large bowl, whisk together the lime juice, preserves, and the remaining 2 tbsp olive oil. Add the romaine, cilantro, carrots and mango and otss to coat.
4. Divide the salad among four plates. Top each with a quarter of the avocado and shrimp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (347g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (35%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 16.5mg||1 %|
|Potassium 419.6mg||11 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 9.9g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 81
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