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Shrimp and Asparagus Salad Recipe

A shrimp and asparagus salad will make a simple and satisfying lunch. This asparagus shrimp salad recipe is low in carbohydrates and contains 5.7g of net carbs. It takes only 20 min to prepare, and can be served hot as well as cold.




Recipe Nutritional Profile: Diabetes Appropriate, Heart Healthy, High Protein, Low Calories, Low Carbs, Low GI, Low Fat, Good Source of Vitamin B-12, Vitamin C, Vitamin D, Copper, Folate, Iron, Niacin, Phosphorus and Selenium.

Serves 2

Preparation time: 10 min

Cooking time: 10 min

Shrimp and Asparagus Salad Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories
330
Calories from Fat
134
% Daily Value*
Total Fat
15g
23%
Saturated Fat
2g
10%
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Cholesterol
266mg
89%
Sodium
660mg
28%
Total Carbohydrates
7g
2%
Dietary Fiber
2g
8%
Sugars
0g
Protein
40g
80%
Vitamin A    14% Vitamin C    21%
Calcium    11% Iron    27%
Folate    21% Selenium    97%
Potassium    15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com


Salad Dressing Ingredients:

4 tbsp. light mayonnaise;

1 egg white from hard-boiled egg, finally grated;

1 tsp. capers, finely chopped;

1 tsp. Dijon mustard;

½ tsp. fresh tarragon, chopped;


How to Make Salad Dressing:

Mix all salad dressing ingredients in the bowl till smooth and put it to one side.


Salad Ingredients:

120g (4 oz.) asparagus, trimmed;

360 g (13 oz.) either raw or cooked shrimps (prawns) peeled and deveined;

60g (2 oz.) rocket leaves;

1 tsp. fresh lemon juice;

2 tsp. extra virgin olive oil;

1 tbsp. olive oil to cook shrimps (optional);

Salt and pepper to taste.


How to Make the Salad:

  1. Half-fill the large bowl with cold water and ice cubes. Bring a pan with salted water to the boil, then add the asparagus and cook for 3 min. Remove the asparagus and dip it into iced water for 2-3 min to stop the cooking process immediately, then drain and pat dry.
  2. Toss the rocket leaves, cooked asparagus, 1 tbsp. of olive oil, lemon juice and salt and pepper. Divide the salad onto individual plates.
  3. If you prefer to cook shrimps rather than buy them already cooked, you will need the following. Preheat a frying pan with 1 tbsp. of olive and add the shrimps, cook for 1 min then turn the shrimps over and cook for another minute, then season with salt and black pepper and remove from the heat. For the warm salad serve it right away with asparagus, rocket leaves and the salad dressing. If you prefer a cold salad, than empty the shrimps onto a plate to cool down. When ready, put the shripms over the salad and serve it with dressing.

Author: Lana Soko





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