4 Serves
26 Mins
Preheat your oven to 220°C. On a baking sheet, toss the shrimp with olive oil, salt, and pepper until evenly coated.
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Vitamin E
2 mg / 15 mgVitamin K
108 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
100 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
383 mg / 4,700 mgSodium
401 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Roast the shrimp in the oven for 4 to 6 minutes, or until they turn opaque and pink with slightly curled edges.
Remove the shrimp from the oven and immediately toss them in a bowl with fresh lime juice. Set aside to cool completely.
In a mini blender, combine the salad dressing ingredients and blend until smooth to create your dressing.
Chop the cooled roasted shrimp into small, bite-sized pieces and toss them thoroughly with the prepared dressing.
Trim the ends of the escarole or endive, separate the leaves, and fill each leaf with a spoonful of the shrimp salad mixture. Arrange on a serving platter.
59
g7
g30
g
