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Shrimp and Beetroot Green Salad
5 from 3 votes

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.

Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2
Calories: 144 kcal
Course: Salad, Appetizer, Lunch
Cuisine: European, American

Ingredients

  • 1 tablespoon butter or clarified butter, grass-fed
  • 2 teaspoon red Thai paste choose one that is low on sugar
  • 4 oz Shrimp approximately 100g, medium-sized
  • 2 beet boiled and sliced
  • 1 teaspoon smoked paprika powder
  • salt to taste
  • black pepper to taste
  • 2 cups arugula (cleaned and properly drained)
Vinaigrette (Dressing)
  • 1 cup extra virgin olive oil (about 240 ml)
  • 1 tablespoon dill chopped
  • ¼ teaspoon lemon pepper optional
  • 3 tablespoon apple cider vinegar approx. 50 ml, or white wine vinegar
  • ½ teaspoon salt (or more to taste)
  • 1 tablespoon Dijon mustard

Instructions

Vinaigrette (Dressing)
    Cup of Yum
  1. 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
  1. 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.
  2. 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

  • Seeing that this recipe makes up to 10 servings, each comprising two tablespoons, store leftover vinaigrette in the fridge for later.
  • 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 Information

Calories 144kcal (7%) Carbohydrates 11g (4%) Fat 7.3g (11%) Cholesterol 15mg (5%) Sodium 72.3mg (3%) Fiber 2.6g (10%) Sugar 6.7g (13%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 144

% Daily Value*

Calories 144kcal 7%
Carbohydrates 11g 4%
Fat 7.3g 11%
Cholesterol 15mg 5%
Sodium 72.3mg 3%
Fiber 2.6g 10%
Sugar 6.7g 13%

* Percent Daily Values are based on a 2,000 calorie diet.