Shrimp Lime Salad With A Zing!

This shrimp salad is a PERFECT summer side dish. It’s a huge hit at BBQ’s and parties. I always love a refreshing salad on a hot day!

INGREDIENTS:

1/4 cup chopped red onion
1 tsp olive oil
2 limes, juiced

1/4 tsp kosher or pink himalayan salt, with 
black pepper to taste
1 lb jumbo cooked, peeled shrimp, chopped
1 medium tomato, diced
1 medium ripe avocado, diced
1 jalapeno, seeds removed, diced fine
1 tbsp chopped cilantro


DIRECTIONS:

1) In a small bowl combine lime juice, onion, olive oil, salt and pepper. Marinate at least 5 minutes.

2) In a larger bowl combine chopped shrimp, avocado, tomato, jalapeño.

3) Combine all the ingredients together in large bowl, add cilantro and gently toss. Adjust salt and pepper to taste.

Simple Shrimp Ceviche

Prep time:  
Cook time:  
Total time:  
Serves: 3 cups
Ingredients
  • ½ lb. (~250 g) raw shrimp
  • 1 large tomato, diced
  • 1 garlic clove, minced
  • ½ a jalapeño pepper, minced (optional)
  • ½ an avocado, cubed
  • Juice of 1 orange
  • Juice of 2 lemons
  • Juice of 2 limes
  • ¼ cup cilantro, chopped
  • Salt and pepper to taste
Instructions
  1. Peel and devein the shrimp, if necessary. Chop the shrimp into small pieces.
  2. Prepare the veggies: dice the tomato, mince the garlic and jalapeño, and cube the avocado. If you want the ceviche to be spicier, you can leave the seeds in or add more jalapeño.
  3. Mix the shrimp, tomato, garlic, jalapeño and avocado in a bowl. Squeeze the citrus juice on top and combine. There should be enough liquid to cover the shrimp.
  4. Refrigerate for at least 6 hours or until the shrimp has turned from translucent to opaque.
  5. Adjust seasoning with salt and pepper to taste and top with chopped cilantro.

Simple Shrimp Ceviche

Simple Shrimp Salad from PaleOMG.com

I love a simple side salad that is easy to throw together and travels well. This is a great recipe to bring along to a social gathering. Shrimp is always a crown favorite and this salad is so healthy & refreshing!

Ingredients

3 eggs, hard boiled, peeled, and chopped
2 cups cooked and peeled shrimp, chopped
1 green apple, cored and diced
½ red onion, diced
4 stalks of celery, diced
¼ cup ground dijon mustard
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon raw honey (optional- remove for 21DSD friendly)
½ teaspoon parsley (I used dried, fresh is the best though)
½ teaspoon thyme (I used dried, fresh is the best though)
½ teaspoon basil (I used dried, fresh is the best though)
salt and pepper

Instructions

First boil your eggs. Add three eggs to a small saucepan filled with water, place over high heat and let boil for 15 minutes. Then put eggs in cold water and let cool. Then peel and chop and add to a large bowl.

Then chop your cooked shrimp, green apple, red onion, and celery and add to the bowl with eggs.
Add the rest of the ingredients to the bowl and mix well.

Simple Shrimp Salad

Bacon Shrimp Stuffed Sweet Potatoes from PaleoLeap.com

Ingredients

  • 8 sweet potatoes;
  • 1 lb. large raw shrimp, deveined and tails removed, cut into thirds;
  • 6 slices of bacon, cooked and crumbled;
  • 4 garlic cloves, minced;
  • 4 green onions, thinly sliced; (keep some of the green for garnishing)
  • 1 tbsp. paprika;
  • 2 tbsp. chili powder;
  • 1 tbsp. dried oregano;
  • ½ tsp. cayenne pepper;
  • 6 tbsp. ghee (clarified butter);
  • Paleo cooking fat;
  • olive oil, to coat the potatoes;
  • Sea salt and freshly ground black pepper to taste;
Potatoes preparation

Preparation

  1. Preheat your oven to 450 F.
  2. Rub the potatoes with the olive oil, place them on a baking sheet and bake for about 40 to 45 minutes or until soft.
  3. While the potatoes are baking; over a medium high fire, melt some cooking fat and add the garlic and the green onions. Cook for about 2 minutes.
  4. Add the shrimp to the green onions and garlic, cook for 2 to 3 minutes then add the paprika, chili powder, dried oregano and cayenne pepper. Stir and cook until shrimp are done, about another 2 to 3 minutes.
  5. When the potatoes are done, let them cool down and leave the oven on.
  6. Slice the potatoes in half horizontally and carefully scoop out the flesh into a big bowl, making sure to keep the skins.
  7. Mash the sweet potatoes until smooth then add the crumble bacon, the shrimp mixture, the ghee, season to taste and combine everything well.
  8. Stuff the potato skins with the filling, return to the oven and cook for another 15 minutes.
  9. When done remove from the oven and sprinkle with the remaining green onions.

Bacon-Shrimp Stuffed Sweet Potatoes