Distinctive and savory, Scrumptious Shrimp Salad is a nice twist when looking to mix up your lectin-free salad repertoire from the average ho-hum salad.
Although easy to make, this salad is ever-so-tasty and very filling!
Did I also say scrumptious? In no time at all, you can whip this seafood recipe up, using simple ingredients that will be sure to please your taste buds.
Scrumptious Shrimp Salad
Servings 2
Ingredients
- 1 package raw wild shrimp remove tails & "skins"
- 2 heads romaine lettuce chopped
- 1 halve lime (juice)
- 1 quarter lemon (juice)
- 1 whole avocado
- 3 spring onions
- 1-2 tbsp olive oil
- 2 tsp Ghee
- salt/pepper to taste
Instructions
- Heat a large pan over medium-high heat with a dollop of Ghee. Shrimp should be previously thawed (always purchase raw/uncooked/wild shrimp, which have a gray hue).
- Season your resting shrimp with salt and pepper. Once the pan has heated, place the shrimp evenly spaced throughout the pan. Saute shrimp on one side for 2 minutes, then flip over and cook for another 2 minutes. You do not want to overcook the shrimp. An easy way to tell shrimp are thoroughly cooked is both sides have changed color from a grayish hue to pink.
- Remove shrimp from the heat and let cool on a free plate. You can serve the shrimp warm or cool. I prefer on the cooler side since this is going into a salad.
- While shrimp cool, dice up spring onions. Add another dollop of Ghee into the pan the shrimp were cooked in, turn the pan back onto medium-high heat. Cook lightly until onions are al dente (about 1 1/2 minutes). Dice avocado and chop your romaine heads, placing items in a large salad bowl.
- Drizzle olive oil on top generously. Squeeze one lime wedge and one lemon wedge all over mixture.
- Season the salad with salt and pepper. Toss the mixture (I prefer using my hands to thoroughly coat the greens). Place cooked shrimp on the salad. Sprinkle spring onions on top and garnish with cilantro.
Want More Lectin-Free Recipes?
