Shrimp and Beetroot Green Salad
Flavorful Shrimp and Beetroot green salad with arugula and a delicious low-carb dressing. This recipe is paleo, low-carb, and whole-30 friendly.
Servings 2
Calories 144kcal
Equipment
- cast iron or non-stick pan
- large plate or small serving tray
- a mixing bowl and a whisk
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
Calories: 144kcal | Carbohydrates: 11g | Fat: 7.3g | Cholesterol: 15mg | Sodium: 72.3mg | Fiber: 2.6g | Sugar: 6.7g