Lemon-Herb Shrimp Skewers with Bean Salad
Ingredients
- 1 tsp lemon zest
- ⅓ cup lemon juice
- 3 Tbsp extra virgin olive oil
- 2 Tbsp minced fresh oregano
- 2 Tbsp minced fresh sage
- 2 Tbsp minced fresh chives
- 1 tsp pepper
- ½ tsp salt
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 English cucumber, cut into half moons
- 2 Roma tomatoes, sliced
- 2 lb peeled and deveined, large raw shrimp
Instructions
- Preheat grill or grill pan to medium-high heat. Whisk together first 8 ingredients in a large bowl; reserve 2 Tbsp dressing in a small bowl. Add beans, cucumber, and tomatoes to bowl; toss.
- Thread shrimp onto 6 metal skewers.
- Cook shrimp 2 to 3 minutes per side or until shrimp turn pink, basting with 2 Tbsp reserved dressing. Serve shrimp over bean salad.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
306
|
306
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 30 | 30 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 642 | 642 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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