Summary of Habanero-Mango Shrimp & Kale Bowl:
This recipe is for a protein-rich salad with Garlic Lime Shrimp, kale, watermelon radish, mango, avocado, and quinoa. It is topped with Habanero Mango Dressing, which can be adjusted for heat preference, and can be made with different types of kale and radishes or with cauliflower rice instead of quinoa. The shrimp is marinated and cooked before being added to the salad. The salad is high in phytonutrients and metabolism-supporting protein. The recipe makes two servings, with each serving having approximately 619 calories, 30g total fat, 50g protein, and 33g net carbs.
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Garlic Lime Shrimp and Kale Salad: A Super Protein-Rich, Satisfying Bowl
If you’re looking for an exciting way to incorporate an array of phytonutrients into your diet, this Garlic Lime Shrimp and Kale Salad with a sweet and spicy Habanero Mango Dressing is an excellent recipe to try out. The combination of kale, watermelon radish, mango, avocado, and quinoa, all tossed with juicy and flavorful shrimp, is a great alternative to a traditional salad.
Garlic Lime Shrimp and Habanero Mango Dressing
The heart of this recipe is the Garlic Lime Shrimp, which are tossed in a mixture of extra virgin olive oil, lime zest, microplaned garlic, sea salt, and ground black pepper. While the shrimp marinate, you can prepare the Habanero Mango Dressing in a high-speed blender using cilantro leaves, diced mango, habanero, apple cider vinegar, lime juice, olive oil, and filtered water. The result is a sweet and spicy dressing that perfectly complements the other flavors in the salad.
Kale and Other Toppings
To assemble the salad, you can use any type of kale you like, though curly kale works particularly well. Remove the thick stems and roughly chop the leaves before adding them to a large bowl with the dressing. Use your hands to massage and soften the kale. Then, add cooked quinoa or cauliflower rice, sliced avocado, diced mango, and thinly sliced watermelon radish to the bowl and toss.
Finish with Garlic Lime Shrimp
Once the salad is well-tossed, transfer it to individual bowls. Next, cook the Garlic Lime Shrimp in a large pan over medium-high heat, ensuring that both sides are cooked for one minute each. Place the shrimp on top of the salad, garnish with cilantro leaves, and serve immediately.
Customizing the Recipe
As the recipe author, Dr. Mark Hyman, notes, you can easily customize this recipe to suit your preferences. For instance, if you don’t like the heat from habanero, choose a milder pepper or leave it out altogether. Similarly, you can switch cauliflower rice for quinoa if you prefer low-carb meals. Moreover, you can use any type of radish available in your local market.
Nutritional Benefits
Beyond the satisfying flavors, this Garlic Lime Shrimp and Kale Salad has numerous health benefits. The salad is protein-rich, with one serving delivering 50g of protein, which supports healthy metabolism. Furthermore, you’ll get a plethora of phytonutrients from the kale, avocado, watermelon radish, and mango. Additionally, the high fiber content – 11g – helps regulate digestion and maintain healthy blood sugar levels.
In Conclusion
If you’re looking for a healthy, flavorful, and satisfying meal to serve for lunch or dinner, give this Garlic Lime Shrimp and Kale Salad a try. The recipe will take about 30 minutes to prepare and deliver an array of nutrients. It’s also versatile, and you can switch out some of the ingredients to suit your taste preferences.
