With summer on the way, I’ve been doing my yearly reset on what I eat and trying my best to shed those five stubborn pounds that I’m able to hide so well with sweaters. Every year, right around this time, I go really low carb/low-fat for two weeks to reset my metabolism. While I loosely follow the keto diet the rest of the year, these two weeks are a time for me to be really intentional and get back on track. In the past, I’ve used the Scarsdale diet during this two week period and this year I’m doing the same but I’m mixing up some of the meal items and making things delicious. In fact, earlier this week I was able to take the basic principals of the Scarsdale diet and create an amazingly delicious low carb/low fat citrus and shrimp salad with a lemony dressing that’s just divine! Here’s how I made it.
This citrus and shrimp salad uses simple ingredients but has so much flavor. In fact, I’m going to be adding it to my meal plan going forward because it’s really a perfectly delicious spring and summer dish.
- 1 pound of shrimp (peeled and deviened)
- 2 large zucchini
- 1 large red grapefruit (cut into pieces)
- 3 cups of spring salad mix
- 1 tablespoon of dried mustard
- 1 teaspoon of dried oregano
- 1 teaspoon of minced garlic
- ½ cup lemon juice
- ¼ cup red wine vinegar
- Sea Salt
- Using a mandolin slicer, slice the zucchini into thin medallions and arrange on a cooking sheet.
- Spray with cooking spray and sprinkle with sea salt.
- Bake on 425 degrees for 20 minutes or until crispy.
- Add shrimp to a saute pan on medium heat and sear for about 2 minutes on each side, until pink.
- Sprinkle cooked shrimp with ¼ cup of lemon juice and set aside.
- Cut grapefruit into pieces, saving the juice.
- Add the spring salad mix to a plate.
- Top with the crispy zucchini and grapefruit pieces.
- Add shrimp to the top of the salad.
- Mix together dried mustard, oregano, garlic, ¼ cup of lemon juice, red wine vinegar and grapefruit juice.
- Stir well and drizzle over the top of the salad.
This citrus and shrimp salad mixes fresh salad, crispy zucchini chips, tangy grapefruit and tender shrimp and tops it off with a delicious lemony dressing. To start, I used a mandolin slicer to slice my zucchini into thin medallions. Once I had sliced them up, I laid them in a single layer on a baking sheet and sprayed them with cooking spray and sprinkled them with sea salt and pepper. Then I simply popped them in the oven on 425 degrees for 20 minutes until they were crispy.
While my zucchini was cooking, I cut my grapefruit into pieces, saving the juice. Then I mixed together my dried mustard, oregano, garlic, 1/4 cup of lemon juice, red wine vinegar and the juice from my grapefruit to create my lemony dressing. With about five minutes left on the zucchini, I added my shrimp to a saute pan and seared them over medium heat for about two minutes on each side, just long enough for them to turn pink and be cooked all the way through. When they were almost done, I drizzled them with 1/4 cup of lemon juice.
With everything prepared, I began to assemble my salad. To do this I added my spring salad mix to plates and then topped with with my crunchy zucchini medallions.
Next, I added my grapefruit pieces and my shrimp.
After giving my lemony dressing a good stir, I drizzled it over the top of my citrus and shrimp salad to complete this amazing meal.
This citrus and shrimp salad is so flavorful and so perfect for spring and summer and the best part is, it’s low on carbs and fat while being packed with tons of delicious flavors.
If you’re looking to lighten up meal time, I encourage you to try this delicious recipe for citrus and shrimp salad today!
Now tell me, who do you know that would love this combination of citrus and shrimp?