Recipe: Curry lime shrimp on English muffin

| Recipes | Healthy You

curry lime shrimp toast recipe with green salad

Similar to a Chinese appetizer called Hatosi

Toast is having a big moment right now. From classic buttered toast to avocado toast and now shrimp toast. Pair it with a green salad for a complete meal in no time.

Serves 5

Shrimp Toast

Ingredients

  • 1 pound frozen* baby shrimp or 2 cups fresh
  • 1 lime, zested
  • 1 lime, juiced (1 ½ - 2 tablespoons juice)
  • 1 teaspoon salt-free curry powder (or to taste, but avoid excess or it may taste bitter)
  • Fresh cracked pepper, to taste
  • 5 English muffins, whole wheat
  • 4 ounces (10 tablespoons) whipped cream cheese

Directions

Mix very well-drained shrimp with zest, lime juice and spices.

Toast English muffins and spread with 1 tablespoon whipped cream cheese per half muffin.

Top each pair of muffins with 1/5 of the shrimp mixture. Serve immediately.

*If using frozen shrimp: thaw overnight in package in refrigerator or in package in large bowl of room temperature water for 30 minutes. Drain well and then drain again on several layers of paper towels plus more on top of shrimp.

Shrimp Toast Nutrition Facts (per serving):

260 calories, 6.5g fat (2.5g saturated fat), 622mg sodium (fresh shrimp, approx. 535mg sodium), 31g carbohydrates, 18g protein, 5g sugar, 3g fiber

Side Salad

Ingredients

  • 2 teaspoons orange zest
  • 2 tablespoons orange juice
  • 2 tablespoons vinegar of choice
  • 5 teaspoons extra virgin olive oil
  • 1/8 teaspoon salt
  • Pepper to taste
  • 8 cups baby spinach or baby arugula
  • 2 cups sliced root vegetable of choice (carrot, jicama or radish)
  • ¾ cup sliced celery
  • ¼ cup sliced sweet onion

Directions

Combine orange zest, orange juice, vinegar, extra virgin olive oil, salt and pepper in jar or small bowl.

Combine greens of choice, root vegetables, celery in sweet onion in large bowl.

Pour the salad dressing over the vegetables and mix to combine.

Salad Nutrition Facts (per serving):

98 calories, 5g fat (0g saturated fat), 152mg sodium, 11g carbohydrates, 2g protein, 3.8g fiber

Recipe from Jendy Newman, Registered Dietitian at PeaceHealth Southwest Medical Center.

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