Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"What is a kiss? Why this, as some approve: The sure, sweet cement, glue, and lime of love"
-Robert Herrick, Poet
This dressing is sweet, spicy, tangy, and a bit salty all at the same time. A great balance of flavors with a Southwestern vibe.
The Greek yogurt is not a must with this, but using it rather than plain yogurt will give you a much richer, creamier dressing.
Servings: 4 | Serving size: about 2 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe keeps well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.
1/2 cup | fresh cilantro leaves |
1/2 cup | nonfat Greek yogurt |
1 tsp | honey |
1 medium | jalapeno (remove stem and seeds) |
1 small | green onion (sliced crosswise) |
1/4 tsp | salt |
fresh ground black pepper (to taste) | |
1/2 | lime (juiced) |
1 Tbsp | olive oil |
1 medium | onion (sliced) |
1/2 small | red bell pepper (diced) |
2 large | ears fresh corn (cut kernels from cob) |
1 lb | shrimp (peeled, deveined, and sliced in half lengthwise) |
Place the cilantro, yogurt, honey, jalapeno, green onion, salt, pepper, and lime juice in a blender or a tall container.
Using the blender or an immersion blender, process until smooth.
Chill well.
Place the olive oil in a large skillet over medium high heat.
Add the corn. Cook for about 10 minutes. Toss frequently.
Add the onion and cook for about 5 minutes. Toss frequently.
Add the red bell pepper and shrimp and cook for about 5 minutes until the shrimp turn pink.
Place the shrimp and corn mixture in a large mixing bowl and chill well.
When ready to serve, add the dressing to the bowl with the shrimp and fold together.
Nutrition Facts
Serving size: about 2 1/2 cups
Servings: 4
Amount Per Serving
Calories 279 | Calories from Fat 58 |
% Daily Value |
Total Fat 6g | 11% |
Saturated Fat <1g | 3% |
Monounsaturated Fat 2g | |
Trans Fat 0g | |
Cholesterol 173mg | 56% |
Sodium 354mg | 16% |
Total Carbohydrates 28g | 10% |
Dietary Fiber 4g | 15% |
Sugars 9g | |
Protein 28g |
Vitamin A 36% | Vitamin C 119% |
Calcium 13% | Iron 21% |
Vitamin K 19 mcg | Potassium 707 mg |
Magnesium 90 mg |