Water Chestnut and Shrimp Salad
Water Chestnut and Shrimp Salad is a light and refreshing dish that is perfect for a summer lunch or dinner. It's gluten-free and dairy-free, making it suitable for those with dietary restrictions. This salad is high in protein and fiber, thanks to the shrimp and water chestnuts. It's also low in calories, making it a great option for those who are watching their weight. However, people with a shellfish allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
116 kcal
Protein
7 g
Carbs
18 g
Fat
2 g
Fiber
3 g
Ingredients
Shelled Shrimp
100 gms (100g)
Water Chestnut
250 gms (250g)
Red Bell Pepper
0.25 cup, chopped (50g)
Yellow Bell Pepper
0.25 cup, chopped (50g)
Red Onion
0.5 cup, chopped (100g)
Fresh cilantro (chopped)
2 tbsp (20g)
Olive Oil
1 tsp (5g)
Rice Vinegar
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Instructions
Preparation
-Wash, peel and sliced chestnut.
Cooking Steps
Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the cooked shrimp, sliced water chestnuts, sliced bell peppers, sliced red onion, and chopped cilantro.
In a small bowl, whisk together the olive oil, rice vinegar, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Serve the salad.