Sweet-and-Sour Thai Shrimp Salad, 9 carb grams

From the ChangeOne Diet Coconut and lime juice balance the spicy bite of crushed red pepper in this summer cooler. PREPARATION TIME: 20 minutes COOKING TIME: 5 minutes NUMBER OF SERVINGS: 4

INGREDIENTS: DRESSING 1 1/2 tablespoons olive oil 1/4 teaspoon crushed red pepper flakes, or to taste 1/4 cup bottled clam juice 2 tablespoons fresh lime juice SHRIMP SALAD 12 ounces peeled and deveined medium shrimp 1 small head Savoy cabbage or iceberg lettuce, shredded (4 cups) 1 large carrot, peeled and grated (1 cup) 4 ounces bean sprouts 3 tablespoons unsalted dry-roasted peanuts 3 tablespoons flaked sweetened coconut 1 scallion, including top, thinly sliced

DIRECTIONS: 1. Bring a large saucepan of water to boil. 2. Make dressing: Meanwhile, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, swirling occasionally, 3 minutes. Strain oil into a small bowl (discard red pepper flakes) and whisk in clam and lime juices; set aside. 3. Make shrimp salad: Drop shrimp into the boiling water, reduce heat to medium-low and simmer 2 minutes, until shrimp turn opaque. Drain shrimp and rinse under cold water to stop the cooking process; drain well. Transfer shrimp to a large bowl; add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion. Pour dressing over salad and toss to coat.

Nutrition Per Serving: Per serving: Calories 210, fat 9 g, saturated fat 3 g, cholesterol 130 mg, sodium 190 mg, carbohydrate 12 g, fiber 3 g, protein 21 g.