This is the perfect post-workout salad packed with lean protein and easily digestible vegetable carbohydrates and fat to help muscles recover and recharge your body for your next workout!
Shrimp is made up almost entirely of protein, water, a number of different vitamins, and no carbohydrates. It is pairs well with almost any vegetable and any seasoning, which makes it one of my favorite proteins to use in the kitchen when I’m playing around with different recipes!
Super Shrimp Salad
Ingredients (2-4 servings)
1 pound medium shrimp, cleaned & deveined
1 Haas avocado
1/2 English cucumber, cubed
1/4 small onion, minced
2 scallions, chopped
1/4 cup sliced cherry tomatoes
1 lime, squeezed
1 tablespoon grape seed oil
salt, pepper, cayenne pepper, paprika
Start off by creating a little pouch made out of tin foil, this makes seasoning your shrimp super easy for your super salad! Put the shrimp in the tin foil and season with paprika, cayenne pepper, sea salt, pepper, grape seed oil, and lime juice from half a lime. If you’d like to add some more chili heat, I sometimes add some diced jalapeño at this stage. Close up the pouch and give it a shake to make sure the seasonings are ingredients evenly distributed. Grill the tin foil pouch for about 10-12 minutes on medium heat. Open the pouch to make sure all of the shrimp is cooked throughout – you’ll know they are done when they are slightly pink on all sides. The steam will continue to cook them, so remove the pouch from heat, and allow to cool as you prepare the rest!
In a medium sized bowl, mix together avocado, cucumber, onion, tomatoes, and lime juice. Once the shrimp is at room temperature, cut them in half, and add them and the remaining contents of the tin foil pouch to mixing bowl and combine all ingredients. You may add any salt, pepper, or additional lime juice if needed for your tastes. Finish it off with chopped scallions on top!
Serve immediately and enjoy!