High Protein/Lo Carbers...Recipes and info

[Jesse]

Chopped Salad with Shrimp and Curry Dressing Recipe

Servings SERVES: 4 - Preparation time: 25 min. - Cooking time: 4 min.
Ingredients:
1 lb raw shrimp, peeled and deveined
1 bunch purple kale, stems removed and chopped
6-8 leaves Napa cabbage, chopped
1 carrot, shredded
1 bell pepper, diced
1 avocado, peeled and diced
2 mangos, diced
2 green onions, thinly sliced
1⁄3 cup fresh cilantro, chopped
1 tbsp ghee or coconut oil
Sea salt and freshly ground black pepper

Ingredients for the coconut curry dressing:
1 cup full-fat coconut milk
Juice of 1 lime
1 1⁄2 tbsp coconut aminos
1 small garlic clove, minced
2 tsp curry powder
Pinch of cayenne pepper, or more to taste
Sea salt to taste

Preparation:

Whisk all of the ingredients for the dressing into a medium bowl.
Taste and adjust the seasoning if desired.
Place the dressing in the refrigerator while prepping the rest of the salad.

In a large salad bowl, combine the kale, cabbage, carrot, bell pepper, avocado, mango, green onion, and cilantro. Toss to mix well and set aside.

Heat a large skillet with the ghee or coconut oil over a medium-high heat.
Season the shrimp with salt and pepper and add shrimp to the skillet.
Cook 1.5 – 2 minutes on each side or until the shrimp are opaque in the center.
Place top shrimp on top of the salad, drizzle with the desired amount of dressing and serve.