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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This easy and delicious salad is perfect for busy weeknight dinners or serve to guests! Love salads as I do? Then also check out our salad Shirazi and Keto deviled egg salad !
why you will love this recipe!
- evergreen - this recipe permits the use of frozen shrimp, which means you can make it all year round!
- effecient - most frozen types also come shelled, deveined, and with tails removed which is great as it means less time for meal prep.
- refreshing and delicious.
- 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
This is a summary of the ingredient you will require to make this salad. 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 beets salad
The steps are pretty basic as follows:-
- Step 1: make the dressing or vinaigrette:-
- Mix olive oil, dill, lemon pepper (optional), apple cider or white wine vinegar, salt, and Dijon mustard in a bowl.
- Transfer the dressing to an airtight container for dressing the salad or later use.
- Step 2: prepare and dress the salad -
- Heat a non-stick or cast iron pan on medium heat.
- Add butter, let it melt slightly, then add shrimps. Season with red Thai paste, salt, and pepper. Be cautious with salt if your paste is salty.
- Cook shrimps for about 2 minutes on each side until they turn pink and opaque. Set aside.
- Arrange beet slices and arugula on a plate. Top with cooked shrimps, drizzle with dressing, and serve.
Serving suggestions: This shrimp and beetroot salad pairs up extremely well with bread, including low-carb bread of any kind. But don't stop there, 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 simply despise 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.
refregiration and freezing
While the salad serves two, the dressing makes about 10 servings, each comprising two tablespoons. Store leftover vinaigrette airtight jars in the fridge for 7-8 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.
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.
- For useful tips on selecting shrimp, check out the website seafoodwatch.org.
more recipes to try!
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This recipe was updated on 7th of November 2023, to a more simplified version.
📖 Recipe
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 (cleaned and properly drained)
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)
- Whisk olive oil, chopped dill, lemon pepper (optional), apple cider or white wine vinegar, salt, and Dijon mustard in a bowl. Pour the dressing into a suitable airtight container for use in making this salad (see notes).
Shrimp and Beetroot Salad
- Heat a pan, add butter, and cook shrimps with Thai paste, salt, pepper, and paprika. Cook for about two minutes, or until the shrimps turn pink and opaque.
- Set aside. Arrange beet slices and arugula on a large plate or small serving tray. Top the beets and greens with cooked shrimps and drizzle with the dressing. Serve and enjoy.
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.
- Seeing that this recipe makes up to 10 servings, each comprising two tablespoons, store leftover vinaigrette in the fridge for later.
Nutrition
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.
