Low fat shrimp salad. An oxymoron, I know, but then again so are the contradictory qualities of shrimp.
Although a 4-ounce serving of shrimp contains about 220 mg of cholesterol, it’s also a powerhouse of nutrients on a plate. That same 4-ouce serving is said to pack up to 4mg of astaxanthin (an anti-inflammatory nutrient), 350-375 mg of omega-3 fatty acids (and we all know how good those acids are for cardiovascular and nervous system health) and a stiff shot of selenium (an antioxidant mineral). After my father’s heart attack in 2007, he thought he’d never eat another shrimp again and banned foods for a foodie are a royal bummer. Thankfully, a long talk about “everything in moderation” changed that.
My recipe for low fat shrimp salad is a riff on the recipe I found in the American Heart Association’s Low-Fat Low-Cholesterol cookbook. It has become a family favorite and my go-to recipe when I have a craving for seafood and little to no time for preparation. Or if it’s Friday and I’m lazy and ready for the weekend. You get the idea. A good dallop on a lightly toasted roll, a lettuce leaf or two and voila. Dinner!
This shrimp salad also pairs well with a nice glass of wine. A good scoop on whole grain crackers or crudité – it’s good living, trust me.
So what prompted this post on shrimp salad? The onset of Family Vacation 2013. Which got me thinking about Family Vacation 2012 and how I ate my way through the South. Oh, the memories: fresher than fresh seafood prepared in a multitude of ways, key lime pie, peach cobbler and, of course, the best grits in the Union. (I’m going to be prideful now and tell you that I created a delicious, and equally decadent, lower fat recipe for creamy grits and including the link in case you missed it. )
Shrimp is among my favorite seafood indulgences and I’ve never met one I didn’t enjoy. Last summer, I think I ate shrimp in nearly every possible way. And then I came home and screamed after stepping on the scale. This vacation I am going to try with all my might to remember the “everything in moderation” mantra so the neighbors don’t hear me scream next week.
Wish me luck. 🙂
- 16 oz shrimp, cooked, peeled, deveined
- ⅓ Cup finely chopped red bell pepper (roughly a fourth of a large pepper)
- 3-4 green onions, chopped – increase or reduce to your liking
- 2 Tbsp lemon juice
- 1 clove minced garlic
- ¼ tsp dried crushed red pepper (optional)
- 2 tsp dried dill OR use fresh OR replace with fresh cilantro - adjust to your liking
- ½ Cup reduced fat mayonnaise
- Mix all ingredients together in a medium size bowl
- Chill thoroughly before serving.
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