Popular Conditions & Diets
Ingredients
14
Time
15m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
14
Time
15m
Serves
4
1 lb
Shrimp
peeled and deveined
2 tsp
Smoked Paprika
1/2 tsp
Kosher Salt
divided
1/4 tsp
Black Pepper
1 Tbsp
Avocado Oil
1/3 cup
Gluten-Free
Lunch
Side
Extra-Virgin Olive Oil
2 Tbsp
Lime Juice
fresh
1 Tbsp
Honey
1/2 large
Shallots
roughly chopped
1
Serrano Pepper
roughly chopped
8 cups
Arugula
1 lb
English Peas
shelled
2 cups
Strawberries
quartered
4
Radish
thinly sliced
1
Pat the shrimp dry with paper towels and season with smoked paprika, half the salt and black pepper.
2
Heat a large skillet over medium heat and drizzle with avocado oil. Once hot, add the shrimp and cook for two minutes per side, until bright pink and cooked through. Set aside on a plate.
3
Using an immersion blender (or blender), combine the olive oil, lime juice, honey, shallot, serrano and remaining salt. Blend until smooth. Set aside.
4
Layer the arugula on a large serving platter and top with peas, strawberries, radish and then the shrimp. Drizzle the dressing over top. Serve and enjoy!
5
Substitutions: No shrimp: use another protein source such as grilled chicken, salmon, or chickpeas. Less heat: remove the seeds from the pepper, or use a milder pepper.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
