Gulf Shrimp Remoulade Salad
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
|
Ingredients
- 4 ounces shrimp; peeled and deveined
- 2 cups baby lettuce lettuce: cut washed, and sliced
- 2 Large sliced rounds yellow tomatoes
- 1 egg -- boiled and chopped --- preferably an Eggland Best egg
- 1 slice Turkey apple smoked bacon – cooked until crispy – for garnish
- 1/4 cup bread crumbs – whole grain
- 1/4 cup egg whites
- 2 stalks green onions -- thinly sliced
Ingredients
|
Instructions
- Spray a large skillet with cooking spray and heat on medium – high. Dip shrimp in egg whites, then roll in bread crumbs. Place in skillet and cook on each side for 3-4 minutes. Gingerly flip, to avoid knocking off crust.
- To build salad:
- Layer lettuce, tomato, egg, bacon, and shrimp; then drizzle 2 tablespoons of Remoulade on top. See link below for Remoulade recipe.
Recipe Notes
400 Calorie Meal
One salad as the entrée with 1 cup of fresh pineapples, or any fruit from 100 calorie list.
500 Calorie Meal
One salad as the entrée with 1 cup of fresh pineapples, or any fruit from 100 calorie list, and 20 whole raw almonds or 10 walnut halves.
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