I love shrimp. I literally could eat shrimp everyday. The thing about shrimp is that it’s really easy to make and you don’t have to put too much on it to make it taste good, I either steam, boil or grill it. Shrimp is an excellent source of protein. Shrimp also provides omega-3 fatty acids that help reduce the risks of heart disease by reducing triglyceride levels in the bloodstream. Shrimp also contains selenium, essential for proper thyroid and immune system function. So for me it’s considered healthy and delicious; which is what I am all about. This is a quick, easy and healthy recipe that you can make when you are in hurry and don’t have time to cook but want to get a nutritional and low calorie value out of your meal. I always have these ingredients in my house for when I want to whip up a salad or healthy meal. You should too!
1 lb Shrimp (deveined)*
1 14oz can quartered artichokes (in water)
1 bag salad Italian mix (or whatever you prefer)
1 bag salad Baby greens mix
6 grape tomatoes (washed and sliced in half)
5 tbsp Extra Virgin Olive oil
Juice of 1 lemon (freshly Squeezed)
Salt and Pepper to taste
Put your shrimp in a medium stove top pot fill with water until shrimp are covered and put over heat to boil. Your shrimp are ready once they turn pink, should only take 5-8 min. While shrimp are boiling, drain your artichokes and rinse.
In a medium salad bowl pour your salad and tomatoes and now you may incorporate your artichoke. Your shrimp should be ready by now so drain and run under cold water just enough to stop steam. Make sure all water is drained and let sit. In meantime squeeze your lemon and mix in with olive oil, salt and pepper in a small mixing bowl. Add the shrimp to the salad and pour your dressing into the salad bowl and mix until all the salad is incorporated with the dressing. Now serve
* if you want you can have already cooked shrimp also. Just make sure that you rinse and remove tails.