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).
Your Rating
Ingredients
- 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
Instructions
- 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.
Video
Notes
This recipe yields 1 serving.
The nutritional value for reference is for 1 servingÂ
Nutrition
Calories: 76kcalCarbohydrates: 7gProtein: 7gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 676mgPotassium: 468mgFiber: 2gSugar: 5gVitamin A: 610IUVitamin C: 30mgCalcium: 108mgIron: 1mg
Rate this recipeLet us know how it was in the comment!
Your Rating
Rate This