1/6th of recipe (about 1 cup): 151 calories, 6.5g total fat (1.5g sat. fat), 398mg sodium, 10g carbs, 3.5g fiber, 4g sugars, 13g protein -- PointsPlus® value 4*
Green Plan SmartPoints® value 4*
Blue Plan (Freestyle™) SmartPoints® value 3*
Purple Plan SmartPoints® value 3*
Get ready to freak out over a new side dish. Seriously, we can't get enough of this stuff -- it's the perfect summer slaw!
Prep: 25 minutes
Cook: 10 minutes
Chill: 1 hour
Ingredients:
6 cups bagged cole slaw mix
1/3 cup frozen sweet corn kernels, thawed
1/3 cup chopped red bell pepper
1/2 cup light sour cream
2 tbsp. lime juice
1 no-calorie sweetener packet (like Truvia)
1/2 tsp. garlic powder
1/2 tsp. each salt and black pepper
12 oz. (about 24) raw large shrimp, peeled, tails removed, deveined
1 whole medium avocado (about 7 oz.), halved lengthwise, pitted
Directions:
In a large bowl, combine cole slaw mix, corn, and bell pepper. Mix well.
In a medium bowl, combine sour cream, lime juice, sweetener, and 1/4 tsp. each garlic powder, salt, and black pepper. Add 2 tbsp. water and whisk until uniform. Add to the large bowl, and toss to coat. Cover and refrigerate.
Season shrimp with remaining 1/4 tsp. each garlic powder, salt, and black pepper.
Thread shrimp onto 3 - 4 skewers.
Bring a grill sprayed with nonstick spray to medium-high heat. Add shrimp skewers and avocado halves, cut sides down. Grill for 3 minutes with the grill cover down.
Flip skewers. With the grill cover down, grill for another 3 minutes, or until shrimp are cooked through and avocado is slightly blackened.
Remove shrimp from skewers. Peel avocado. Chop avocado and shrimp, and add to the large bowl. Mix well.
Cover and refrigerate until chilled, at least 1 hour.
MAKES 6 SERVINGS
HG Tip: If using wooden skewers, first soak in water for 30 minutes to prevent burning.
Another HG Tip: To remove the pit from the avocado, carefully run a spoon around the outside of it to loosen. Gently remove.