Flavourful pan-fried shrimps are topped on beetroot, leafy arugula greens, then dressed in a delicious low-carb dressing to create a healthy and delicious salad that you will love!
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I love this salad because of its simplicity and just how delicious it is! It is one of those recipes that you can quickly put together during busy weeknight dinners or serve to guests! Love salads as I do? Then certainly check out this salad Shirazi and this Keto deviled egg salad!
why you will love this shrimp and beets recipe!
- evergreen - this shrimp and beetroot green salad recipe permits the use of frozen shrimp, which means you can make it all year round! I personally prefer frozen shrimps as I do not have to worry about whether or not they are fresh. The website seafoodwatch.org provides useful information to assist with choosing fresh or frozen shrimp to use in recipes. Most frozen types also come shelled, deveined, and with tails removed which is great as it means less time for meal prep.
- delicious - this is a refreshing and delicious salad, as the ingredients work so well together!
- diet-friendly - in comparison to most salads, such as the caesar salad, it is low in calories. It is also whole-30 and paleo-friendly.
ingredient notes
You will require the following ingredients to make shrimp and beets salad. This is a summary, the full details are provided in the recipe card below.
- grass-fed butter - alternatively, use clarified butter if on a paleo or whole-30 diet).
- red thai paste - choose one that is low on sugar.
- medium-sized shrimps.
- vegetables - boiled and sliced beets and some arugula.
- seasoning- smoked paprika powder, black pepper and some salt to taste.
You will also require the following ingredients to make the dressing or vinaigrette.
- extra virgin olive oil.
- seasoning and herbs - chopped dill, lemon pepper (optional) and salt.
- apple cider or white wine vinegar.
- other (condiments) - Dijon mustard.
how to make shrimp and beetroot green salad
The steps are pretty basic as follows:-
- Step 1: make the dressing or vinaigrette:-
- add extra virgin olive oil, chopped dill, lemon pepper (optional), apple cider or white wine vinegar, salt, and dijon mustard in a bowl and use a whisk to combine.
- Pour the dressing into a suitable container and use it for this salad. Seeing that this recipe makes up to 10 servings, each comprising two tablespoons, store leftover vinaigrette in the fridge for later.
- Step 2: prepare and dress the salad -
- to get started, heat a non-stick or cast iron pan on the stovetop under medium heat.
- Next add the butter to the pan, let it melt slightly then add the shrimps. Season with the red thai paste, salt and pepper. Only add salt a little at a time, as some brands of red thai paste tend to be salty.
- Fry each side for approximately 2 minutes or until the shrimps are cooked (they will turn pink and opaque). Remove from the heat and set aside.
- Arrange the sliced beetroot and arugula on a large plate or small serving tray. Top the plate with the fried shrimps, drizzle with the dressing and serve.
This salad pairs up extremely well with bread, including low-carb bread of any kind but definitely feel free to serve it alongside your favorite dishes!
variations
While beetroots are amazing for this shrimp and beet salad, there are some people who just don't like the taste. Or having their hands and kitchen tops turn red. In this case, feel free to substitute with:-
- Chopped avocados.
- Hard-boiled eggs.
- Chopped red onion - make sure to soak the chopped onion in salty water to get rid of the sting.
- Bell peppers.
can the dressing be made ahead?
- The dressing makes up for more than one serving. The good news is, you can safely store the rest in the fridge to enjoy later. It will keep fresh in the fridge for up to 7 days.
- While you can freeze the dressing, I do not recommend it as the ingredients tend to separate when thawing, leading to a lumpy vinaigrette.
frequently asked questions
Beetroots are basically grown as annuals. Harvesting time for the roots is between 60 and 80 days from the planting date. This means you can enjoy this amazing vegetable all year round!
Baby beetroots are best for salads. They normally have small beets and are sometimes sold in the supermarkets together with the leaves. The leaves are also suitable for eating so feel free to add them to your favorite smoothies or chop them to add in salads. Medium-sized beetroots (adult fist-sized beets), are best for roasting, boiling, or juicing. Fewer scratchings on the beet surface is better as it reduces the possibility of the beets going bad quicker. Finally, select beetroots that are firm to the touch but not too hard (sort of similar to potatoes). They should also have healthy and vibrant leaves.
Carefully wash off the mud from the beets. Take care not to rub off too much of the outer protective skin as this will make the beets run off their color into the water.
Chop off the leaves. These can also be washed and stored in the refrigerator or freezer for later use.
Add water to a medium-sized pot or pan. The water should be just enough to submerge the beetroots. Cover the pot and boil the beets for about 20-30 minutes or until tender, depending on the size of the beetroots.
Once cooked, rinse the beetroots under cold running water. Use your hands to peel off the skins. You can wear gloves if you do not want too much color to get under your fingers.
Slice the beet into desired cubes or bite-sized slices for use immediately or at a later date. Boiled beets can be stored perfectly in an airtight container in the fridge or freezer for later use.
useful tips
- Do not wash uncooked beetroots before storage. Washing beets before storage rubs off the outer protective layer of the beets. This results in beets that spoil faster.
- Always dispose of smelly or mushy beets as they may be harbouring bacteria.
more recipes to try!
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Shrimp and Beetroot Green Salad
Equipment
Ingredients
- 1 tablespoon grass-fed butter or clarified butter
- 2 teaspoon red thai paste choose one that is low on sugar
- 4 oz medium-sized shrimps approximately 100g
- 2 beets boiled and sliced
- 1 teaspoon smoked paprika powder
- salt to taste
- pepper to taste
- 2 cups arugula
Vinaigrette (Dressing)
- 1 cup extra virgin olive oil (about 240 ml)
- 1 tablespoon chopped dill
- ¼ teaspoon lemon pepper (optional)
- 3 tablespoon apple cider or white wine vinegar (approx. 50 ml)
- ½ teaspoon salt (or more to taste)
- 1 tablespoon Dijon mustard
Instructions
Vinaigrette (Dressing)
- Add extra virgin olive oil, chopped dill, lemon pepper (optional), apple cider or white wine vinegar, salt, and dijon mustard in a bowl, and use a whisk to combine. Pour the dressing into a suitable container and use it for this salad. Seeing that this recipe makes up to 10 servings, each comprising two tablespoons, store leftover vinaigrette in the fridge for later.
Shrimp and Beetroot Salad
- Heat a non-stick or cast iron pan on the stovetop under medium heat. Next, add the butter to the pan, let it melt slightly then add the shrimps. Season with red Thai paste, salt, and pepper. Only add salt a little at a time, as some brands of red Thai paste tend to be salty. Fry each side for approximately 2 minutes or until the shrimps are cooked (they will turn pink and opaque). Remove from the heat and set aside.
- Arrange the sliced beetroot and arugula on a large plate or small serving tray. Top the plate with the fried shrimps and drizzle with the dressing. Serve and enjoy your beet and shrimp salad.
Notes
- Do not wash beetroots before storage. Washing beets before storage rubs off the outer protective layer of the beets. This results in beets that spoil faster.
- Always dispose of smelly or mushy beets as they may be harbouring bacteria.