I bet on certainty, you could just hardly say no with this clear-cut-processed shrimp salad dish. How about succulent pieces of shrimp, being showcased together with some fatty-tasted servings of avocado and thirst-quenching segments of grapefruit?
And of course to be mentioned – with a lot of crunchy lettuce, dipped flavorfully in wine vinegar and olive oil.
Okay, so the story began when we were at the middle of the gathering on Chestnut last weekend. I suddenly found myself trailing through my own mind, when was the last time we have a homemade (slash, impromptu) salad?
But then, stirring everything up in a doozie 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, the whole work 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 for being packed with protein and contains very little carbohydrate and fat. Although being a commonly served seafood, you might still be impressed by the treasure array of nutrients in shrimp.
According to nutrients table of 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.
Shrimp is also surprisingly low in calories. A 6-oz portion of shrimp only contains of 202 calories, but 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. As said, it is to be discussed no more about shrimp’s promotion to a healthy eating habit.
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 on the mission to bring in the natural heavenly-extracted sweetness to all sorts of dishes. Its creamy and fatty texture can no doubt blend well with 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 and diminish blood sugar spikes. So turns out, it’s just as low-carb friendly as a mug of detox.
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 level 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 immune system due to the richness of vitamin C in the nutrients.
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
As light and refreshing as it can be, shrimp salad recipe is worth expected as a perfect side dish to accompany every sumptuous meal. You are fed with enough nutrition from shrimp, yet still be safe with the frugality from fruits and veggie.
- 2¼ Tbsp white wine vinegar
- ½ tsp salt
- ½ tsp chili powder
- 3 Tbsp extra virgin olive oil
- 3 cups butterhead lettuce
- 1 grapefruit
- 1 avocado
- 1 cup cherry tomatoes
- 10 oz raw shrimp
- 1 scallion, including top, thinly sliced
- 2 tsp chopped cilantro
- Pepper flakes or paprika
- Combine white wine vinegar, salt, chili powder, olive oil and cilantro together in a small bowl and whisk them all up.
- Wash the lettuce carefully and tear them to medium-sized pieces. Get the avocados and grapefruits peeled and cut into segments. Cut all the cherry tomatoes in halves.
- Skin the shrimps and scent them with salt and chili powder.
- Fry the shrimps in 5 minutes until they turn opaque and yellow. Remove them from the pot and chill.
- Toss the lettuce, cooked shrimps, cherry tomatoes, avocados and grapefruits in the dressing that has been made at the first step.
- Assemble the salad in a large dish and enjoy. Top it with scallion, cilantro or pepper flakes if you wish to.
- 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.
Amount Per Serving
% Daily Value
Total Fat 22 g
Saturated Fat 3 g
Sodium 500 mg
Total Carbohydrates 2 g
Dietary Fiber 7 g
Sugars 11.5 g
Protein 20.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.