Kiwifruit, lime juice, chiles, and cilantro make a tropical—and antioxidant-rich—accompaniment to simple seared shrimp; you can also use the relish to top grilled fish, or as a healthy dip with tortilla chips. Serve the shrimp and relish with black lentils and whole-wheat naan (Indian flatbread), as shown, or with brown rice and tortillas.

　　

Ingredients

serves 4

　　2 jalapeño chiles, finely chopped (ribs and seeds removed for less heat, if desired)

　　2 tablespoons fresh lime juice (from 1 to 2 limes)

　　4 kiwifruits, peeled and diced (page 39)

　　Coarse salt

　　1/2 cup finely chopped cilantro

　　20 large shrimp, preferably U.S. farmed, peeled and deveined (about 1 pound)

　　2 tablespoons neutral-tasting oil, such as canola or safflower

　　

Step 1

Stir jalapeños and lime juice together. Add kiwifruit, 1/4 teaspoon salt (or to taste), and cilantro. Stir to combine.

　　

Step 2

Season shrimp with 1/2 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. Serve with kiwifruit-lime relish.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 104

　　

Step 5

Saturated Fat: .3g

　　

Step 6

Unsaturated Fat: 2.7g

　　

Step 7

Cholesterol: 53.2mg

　　

Step 8

Carbohydrates: 11.3g

　　

Step 9

Protein: 8.2g

　　

Step 10

Sodium: 462mg

　　

Step 11

Fiber: 2.1g

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