A simple, healthy and flavourful shrimp and beetroot green salad that can be made all year round! I personally prefer frozen shrimps as I know they are fresh. The website seafoodwatch.org provides useful information to assist with choosing shrimps for your shrimp recipes.
I also prefer shelled, tails removed and deveined shrimps to save on time, especially during the busy weeknights.
This recipe uses a tablespoon of grass-fed butter to fry the shrimps. Butter is one of the items on the paleo grey zone. Feel free to substitute with olive oil if you have sensitivities. You can read more about using butter while on a paleo diet here.
If you juggle with the amounts of ingredients a little you can make this shrimp recipe more like a shrimp and beet salad or a beet and shrimp salad. Or you just follow your own preferred naming convention.
What else can I use instead of beetroots for this Shrimp and Beetroot green salad?
While beetroots are amazing for this shrimp and beet salad, there are some people who just don't like the taste. Or 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
Making the low-carb dressing or vinaigrette for this salad
This recipe makes up for more than one serving. The good news is, you can safely store the rest of the dressing in the fridge to enjoy with your other low-carb dishes. This salad dressing keeps fresh in the fridge for up to 7 days.
To make the dressing, you will need:
- 1 cup (about 240ml) of extra virgin olive oil
- 1 tablespoon of chopped dill
- ¼ teaspoon of lemon pepper (optional)
- 50ml apple cider or white wine vinegar
- ½ teaspoon salt
- 1 tablespoon (about 15ml) Dijon mustard
- A whisk to mix up the ingredients
Instructions for the low-carb vinaigrette:
- Add all the ingredients in a bowl.
- Next, use a whisk to combine.
- Finally, pour the dressing into a container and use it in your salads. The rest can be kept in the fridge. This recipe makes up to 10 servings. Two tablespoons make up a serving.
Nutritional Information for this Low-carb Salad dressing:
- Calories per serving - 196
- Fat - 22.7 grams (of which 3.2 grams are saturated fats)
- Carbohydrates - 0.1 grams
- Fiber - 0.1 grams
Selecting beets for cooking or using in salads
- 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.
- 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.
Are beetroots winter vegetables?
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!
How to boil beetroot?
- 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 getting 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.
Shrimp and Beetroot Green Salad
- cast iron or non-stick pan
- large plate or small serving tray
- 1 tablespoon grass-fed butter or clarified butter
- 2 teaspoon red thai paste choose one that is not high 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
- dressing or vinaigrette see above on how to make
- Place a non-stick or cast iron pan on the stove top and heat under medium heat to get started with this schrimp recipe.
- Next add the butter to the pan, let it melt slightly then add the shrimps. Season with the red thai paste, salt and pepper. Only add salt a little at a time, as some red thai paste can be salty. Fry each side for approximately 2 minutes or until the shrimps are cooked. Cooked shrimps turn pink and opaque with red tails. Remove from the heat and set aside.
- Arrange the sliced beetroot and arugula on a large plate or small serving tray. Top the plate with the fried shrimps and drizzle with the dressing. Serve and enjoy your beet and shrimp salad .
- 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.