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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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More adventurous greens, such as napa cabbage and watercress, add crunch. Shrimp boosts levels of lean, low–saturated-fat protein and omega-3s, while sesame seeds offer the minerals iron, magnesium, and zinc. Ingredients:
1 tablespoon sugar |
3 tablespoons fresh lime juice, divided |
1 tablespoon water |
1 garlic clove, minced |
2 teaspoons chili garlic sauce (such as lee kum kee), divided |
1 1/2 teaspoons fish sauce |
1/2 teaspoon salt, divided |
1 tablespoon orange marmalade |
2 teaspoons dark sesame oil, divided |
24 large shrimp, peeled and deveined (about 1 pound) |
5 cups shredded napa (chinese) cabbage |
1 1/2 cups trimmed watercress leaves |
1 1/2 cups shredded carrot |
1/3 cup chopped fresh cilantro |
1/3 cup chopped fresh mint |
2 tablespoons toasted sesame seeds |
Directions:
1. Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
2. Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade, and 1 teaspoon oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
4. Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.
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