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July 1, 2013
In the Works
July 3, 2013

Recipe for July: Shrimp with Kiwifruit-Lime Relish

Sweet Potato Wedges

  • 2 jalapeño chiles, finely chopper (ribs and seeds removed for less heat, if desired)
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 4 kiwifruits, peeled and diced
  • coarse salt
  • ½ cup finely chopped cilantro
  • 20 large shrimp, peeled and deveined (about 1 pound)
  • 2 tablespoons neutral tasting oil, such as canola or saflower


  1. Stir jalapeños and lime juice together. Add kiwifruit, ¼ teaspoon salt (or to taste), and cilantro. Stir to combine.
  2. Season shrimp with ½ teaspoon salt. Heat oil in a large skillet over high until shimmering. Add shrimp in a single layer and cook until pink on one side, about 3 minutes. Flip shrimp and cook until opaque throughout, about 2 minutes more.
  3. Serve shrimp with kiwifruit-lime relish and black lentils with whole-wheat naan. Another alternative is to serve with brown rice and tortillas.
Serves 4. Per Serving: 104 calories; 3 g saturated fat; 2.7 g unsaturated fat; 53.2 mg cholesterol; 11.3 g carbohydrates; 8.2 g protein; 462 mg sodium; 2.1 g fiber

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