I bet, with certainty, that you could just hardly say no with this stunning shrimp salad dish. How about succulent pieces of shrimp, being showcased together with bright, luscious slices of avocado, and thirst-quenching segments of grapefruit?
And of course, who could forget? Served on a bed of crunchy lettuce, drizzled in a bright dressing of white wine vinegar and olive oil.
Let’s go back to the beginning: We were at the middle of a gathering at Chestnut, last weekend. I suddenly found myself trailing lost in thought. When was the last time we had a homemade (slash, impromptu) salad?
But then again, stirring everything up in a big old bowl is kind of an old-school idea, though. So we went online and found this pretty rousing shrimp salad recipe from Prevention. And I’ve got to admit, all the work involved just could not be more rewarding.
Far from being just commonly served food, the marvelous and nutritious ingredients chosen for this salad recipe will surely amaze you. Truth be told, they actually go miles when it comes to health benefits.
Shrimp has been long known as a smart addition to any health-conscious diet. But why? It’s known for being packed with protein, but contains very little carbohydrates and fat. Although being a commonly served seafood, you might still be impressed by the treasure trove array of nutrients in shrimp.
According to a nutrients table from USDA: Vitamin A, D, E, B6, B12 and other fat-soluble vitamins are said to occupy a remarkable amount in a medium-sized raw shrimp. Alongside to those, iron, calcium, sodium, phosphorus, zinc, magnesium, and potassium can also be easily found.
Benefits of shrimp are countless, one of the most salient must be its assistance to improve bone, brain and immune system. Vitamin A in shrimp controls gene activity and blood cell development, while zinc and selenium do the muscle metabolism boost.
Shrimp is also surprisingly low in calories. A 6oz portion of shrimp only contains 202 calories, but has 39 grams of protein – almost reaching women’s recommended daily protein intake! Definitely an ideal option for those in need of weight management.
This wholesome seafood is pretty much a preferable antioxidant and anti-inflammatory source, there and everywhere. I said it before, and I’m saying it now. You just can’t get any better than shrimp for healthy eating!
Well, I don’t think that I need to speak the whole nine yards regarding the obvious fact that avocado is just beyond tasty.
Avocado is always brought on the mission, when the mission is to bring in some natural heavenly-extracted richness to all sorts of dishes. Its creamy, fatty texture can no doubt blend well with the other ingredients in this salad. The fact that this fruit includes 20 different vitamins and minerals has also made it one of the most nourishing plant foods on earth.
Though being high in carbs, approximately 80% of an avocado’s carbs are from fiber. Fiber has been confirmed by scientists to contribute to weight loss, as well as having the ability to diminish blood sugar spikes. So, as it turns out, it’s just as low-carb-friendly as a mug of detox tea.
The monounsaturated fatty acids in avocado actually have beneficial effects, too. It is said to help reduce inflammation and inhibit the growth of prostate cancer cells. In the meantime, potassium in avocado also helps control blood pressure at a healthy level.
Grapefruit’s benefits derive from various types of vitamins. As said, calcium, potassium, and lycopene are among key highlights when it comes to grapefruit’s nutritiousness.
Thanks to its revitalizing effects, this citrus fruit is widely preferred either as a delightful dessert or aromatic add-up flavor for sumptuous meals. With significant features such as high-fiber and low-calories, grapefruit helps increase metabolic rate, keep insulin levels low, prevent diabetes and indigestion.
Grapefruit juice is also a poison eliminator. People often take grapefruit in for its ability to cure fever and boost the immune system, due to the richness of vitamin C found within.
All these flavor-packed ingredients are all in for a whole-body-healthy commitment. This recipe is so appetizing, satisfyingly light and, in my opinion, could actually turn any cardboard into a good side dish.
Shrimp Salad Recipe
- 10 oz raw shrimp
- 1 tsp garlic chopped
- 2 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp lemon zest
- 1/4 tsp ground pepper
- 1 tbsp fresh parsley chopped
- 4 oz romaine chopped
- 4 oz hothouse cucumber chopped
- 6 oz bell pepper
- 4 oz cherry tomatoes halved
- 4 oz avocado cubed
- 2 oz roasted corn
- 2 tbsp lemon juice
- 1/2 tsp traditional Dijon mustard
- 1/2 tbsp honey
- Peel and devein the shrimp.
- Add parsley, garlic, lemon zest, salt, and pepper to a small bowl. Add shrimp and let them marinate for 10 minutes.
- Preheat the oven at 400 °F. Roast the bell peppers for 15-20 minutes. Add the shrimp near the cooking time, roast for about 3 minutes on each side.
- Cut the roasted bell peppers into 1-inch cubes.
- Whisk together lemon juice, olive oil, salt, pepper, mustard, and honey.
- Add the cucumber, tomatoes, romaine, bell pepper, avocado, corn, and shrimp to a large salad bowl. Toss well with the dressing. Serve immediately.
- Shrimp salad is often served slightly chilled, but it’s all fine to keep the dish at room temperature too.
- Once drizzled with the dressing, the salad should be served right after that to avoid the lettuce becoming too mushy.