Pan Seared Shrimp & Browned Zucchini Salad (Dukan Diet PV Cruise Recipe)
This is a low-fat seafood salad. The zucchini is browned with water (instead of oil) and fat-free yogurt is used as salad dressing (instead of high-fat mayonnaise).
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Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course Appetizer, Salad
Cuisine American
Servings 1 serving
Calories 76 kcal
2/3 cup water 1 cup chopped yellow zucchini 1/2 tsp olive oil 10 shrimps peeled, keep the ends pinch of salt 3/4 cup arugula salad For the salad dressing: 1/2 lemon juiced 1 oz fat-free Greek yogurt 1 tsp mustard 1 tsp warm water 1/4 tsp salt 1 sachet sweetener
Combine ingredients for salad dressing in a bowl and whisk until well-mixed.
Pour 1/3 cup of water into a large non-stick skillet, then add in chopped zucchini.
Cook the zucchini with water over medium heat, until water, has evaporated and zucchini lightly stick to the pan, stirring occasionally.
Add in more water (about 1/3 cup) and repeat the same until the zucchini is browned to your liking. Add the browned zucchini to the salad dressing.
Preheat olive oil in a non-stick skillet.
Lightly coat the shrimps with salt, then cook in a single layer until turned pink.
Turn the shrimps and continue cooking until just cooked through.
Add the shrimp and arugula to the zucchini and toss to mix well.
This recipe yields 1 serving.
The nutritional value for reference is for 1 servingÂ
Calories: 76 kcal Carbohydrates: 7 g Protein: 7 g Fat: 3 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 2 g Cholesterol: 18 mg Sodium: 676 mg Potassium: 468 mg Fiber: 2 g Sugar: 5 g Vitamin A: 610 IU Vitamin C: 30 mg Calcium: 108 mg Iron: 1 mg
Keyword dukan diet, salad, shrimp, zucchini