This was inspired by a shrimp/spinach salad I like at Applebee’s. But here I eschew the sweetness of their sauce and delete the bacon bits.
5 oz (140 g) raw shrimp tails, shell removed
1 tbsp (15 ml) parsley, finely chopped (we used the curly variety)
1 garlic clove, finely chopped
1/4 tsp (1.2 ml) pepper
1/4 tsp (1.2 ml) salt
1 tbsp (15 ml) extra virgin olive oil
1/2 tsp (2.5 ml) extra virgin olive oil
2 0z (57 g) baby spinach (or romaine lettuce or mix of both)
2 oz (57 g) cucumber, peeled and diced
2 tbsp AMD vinaigrette (or commercial dressing with 2 or fewer digestible carbohydrate grams per 2 tbsp or 30 ml)
2 and 3/8 oz or 1/2 cup (67 g or 120 ml) fresh strawberries, sliced (3–4 medium berries)
2 and 3/4 oz or 1/2 cup (78 g or 120 ml) blueberries
Make the vinaigrette first so the components have some time to synergize.
Next, you’ll sauté the shrimp. In a bowl, combine the raw shrimp, parsley, 1/2 tsp (2.5 ml) olive oil, garlic, salt, and pepper, then mix thoroughly to evenly coat the shrimp. Alternatively, you could do that mixing in a plastic baggie (bisphenol-A!). Add 1 tbsp (15 ml) olive oil to a frying pan and cook the shrimp over medium heat until opaque, stirring continuously. When done, it will be patchy pink and white. It only takes about three minutes.
On a large plate, lay out a bed of spinach or lettuce, over which you’ll scatter the cucumber and cooked shrimp, then the vinaigrette.
Enjoy the fruit for desert.
23 g carbohydrate
6 g fiber
17 g digestible carbohydrate
1,349 mg sodium
904 mg potassium
Prominent features: Rich in protein, vitamin B12, A, C, E, copper, iron, manganese, and selenium.