Shrimp and Egg White Salad
Shrimp and Egg White Salad is a light and healthy dish that is high in protein and low in calories. This recipe is gluten-free and dairy-free, making it suitable for many dietary preferences. It is also a great source of omega-3 fatty acids and vitamin D, thanks to the shrimp. However, people with a shellfish or egg allergy should avoid this dish.
Allergen Information: Contains Fish, Egg
Nutrition Facts
Per serving
Energy
105 kcal
Protein
16 g
Carbs
5 g
Fat
3 g
Fiber
1 g
Ingredients
Shelled Shrimp
100 gms (100g)
Egg, poultry, white, raw
2 medium (66g)
lemon juice
1 tbsp (15g)
Clove Garlic, Chopped
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Olive Oil
1 tsp (5g)
Red Onion
0.25 cup, chopped (50g)
Fresh Parsley (chopped)
2 tbsp (10g)
Instructions
Preparation
Rinse the shelled shrimp under cold water and pat them dry with a paper towel.
Season the shrimp with salt, black pepper, and lemon juice. Mix well.
Heat a skillet over medium-high heat and add oil, add chopped garlic and cook for 1-2 minutes until fragrant.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes until the shrimp turn pink and opaque.
Flip the shrimp over and cook for another 1-2 minutes until they are fully cooked through.
Cooking Steps
In a large bowl, combine the cooked shrimp, chopped egg whites, chopped red onion, and chopped parsley.
In a small bowl, whisk together the lemon juice, salt, and pepper.
Pour the dressing over the shrimp and egg white mixture and toss to coat.
Serve the salad.