Shrimp Salad - 3.28g Carbs, 0.72g Fiber, 1.36g Sugar
From: The George Mateljan Foundation - The World's Healthiest Foods
One serving of this salad provides you with a very good source of
health-promoting vitamin D and K, important components for healthy
bones. And the shrimp will boost your intake of those hard-to-find
omega-3 fatty acids, and help keep inflammation at bay.
Prep and Cook Time: 15 minutes
1 lb large shrimp
3 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
4 medium cloves garlic, pressed
3 Tbsp fresh chopped parsley
1 large firm ripe tomato, chopped, seeds and excess pulp removed
Salt and fresh cracked black pepper to taste
Pinch red pepper flakes
1. Press garlic and let sit for at least 5 minutes to enhance its
health-promoting properties.
2. Use a 3 quart saucepan filled halfway with water. Add salt to
taste and 3 Tbsp of lemon juice and bring to a boil.
3. While water is coming to a boil, peel shrimp. Make a slight slit
down the back of each shrimp and rinse out black vein. Add to boiling
water and cook just until they are pink, about 1-2 minutes.
4. Dry shrimp with paper towels to remove excess water. If not, it
will dilute the flavor. Make sure shrimp is well dried. Toss with
rest of ingredients. If you can let them marinate in refrigerator
for an hour they will be more flavorful.
Serves: 4
Total Weight: 175.53g
Nutrition per Serving:
186.89 Calories, 75.18 Calories from Fat, 12.17 Calories from Saturated Fat,
24.40g Protein, 3.28g Carbs, 0.72g Dietary Fiber, 0.01g Soluble Fiber,
0.01g Insoluble Fiber, 1.36g Total Sugar, 1.19g Monosaccharides,
0g Disaccharides, 1.21g Other Carbs, 8.35g Total Fat, 1.35g Saturated Fat,
5.75g Mono Fat, 1.06g Poly Fat, 0g Trans Fatty Acids, 221.13mg Cholesterol
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