Shrimp Crunch Bowl
Medium
Ingedients
Fresh or frozen shrimp (peeled)
Mixed cherry tomatoes
Almonds
Iceberg lettuce
Bread croutons
Extra virgin olive oil
Lemon juice
Salt, pepper, and various spices
Directions
Preparation of the shrimp: Bring a pot of salted water to a boil. Blanch the shrimp for 2-3 minutes until they turn pink and are cooked through. Drain them and let them cool.
Cutting the ingredients: Wash the cherry tomatoes and cut them in half or quarters. Wash and dry the Iceberg lettuce, then tear it into bite-sized pieces.
Preparation of the dressing: In a small bowl, emulsify the extra virgin olive oil, lemon juice, a pinch of salt, and pepper.
Assembly: In a large salad bowl, combine the Iceberg lettuce, cherry tomatoes, shrimp, and almonds. Add the bread croutons at the last moment to keep them crunchy.
Benefits
Shrimp: A great source of lean protein, low in fat, and rich in omega-3 fatty acids, promoting heart health.
Cherry tomatoes: Packed with antioxidants, particularly vitamin C and lycopene, which support immune function and skin health.
Almonds: Provide healthy fats, vitamin E, and fiber, promoting heart health and aiding digestion.
Iceberg lettuce: Low in calories, high in water content, and provides fiber to aid digestion and hydration.
Bread croutons: Offer a crunchy texture and a source of carbohydrates for energy.
Extra virgin olive oil: Rich in healthy monounsaturated fats and antioxidants, it supports heart health and reduces inflammation.
Lemon juice: High in vitamin C, boosting immunity and aiding digestion.
