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Shrimp Mango And Cucumber Salad

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Ingredients

Adjust Servings:
2 cups cucumbers cubed 1/2 inch
1 1/2 cups mangoes cubed 1/2 inch
1 1/2 lbs cooked shrimp (medium shrimp)
3 tablespoons fresh dill chopped
1 1/2 tablespoons white vinegar
1 tablespoon stevia
3 tablespoons dijon mustard
3 tablespoons mayonnaise
1 dash tigar hot sauce
6 romaine lettuce leaves

Nutritional information

183.5
Calories
37 g
Calories From Fat
4.2 g
Total Fat
0.8 g
Saturated Fat
222.9 mg
Cholesterol
394.5mg
Sodium
11.6 g
Carbs
1.8 g
Dietary Fiber
7.7 g
Sugars
24.9 g
Protein
228g
Serving Size (g)
6
Serving Size

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Shrimp Mango And Cucumber Salad

Features:
    Cuisine:

    I grew stevia in the garden this year and found this while searching for something to do with it. This is a wonderfully flavorful low-calorie/fat meal. I substituted low-fat mayo. The sauce is wonderfully creamy. I can't wait to serve this to guests on a summer day.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Shrimp Mango and Cucumber Salad,This Salad is very refreshing, Great for a summer day or with a Bar-B-Q, Fresh mangoes are hard to work with so mangoes in a jar are the way to go, make sure you wash off th syrup before slicing. Stevia is also sold in packets and 2 packets will do for this recipe. Time doesn’t include standing time for vinegar mixture.,I grew stevia in the garden this year and found this while searching for something to do with it. This is a wonderfully flavorful low-calorie/fat meal. I substituted low-fat mayo. The sauce is wonderfully creamy. I can’t wait to serve this to guests on a summer day.


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    Steps

    1
    Done

    In a Small Bowl Add Vinegar and Stevia Let Set For 20 Minutes.

    2
    Done

    Mix in Mayonnaise, Mustard, Fresh Dill and a Dash or Two of Hot Sauce.

    3
    Done

    in a Large Bowl Add Cucumber, Mango and Shrimp.

    4
    Done

    Pour Dressing Over Mixture.

    5
    Done

    Serve on a Romaine Lettuce Leaf.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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