One of my goals in life is to travel. I love to explore and experience new sights and embrace different cultures. To travel the world would be a dream come true. At the moment, other things are taking precedent in my life, but that doesn’t mean my taste buds still can’t enjoy some traveling!
I love coconut shrimp. I like shrimp in general, they are quick to make, low in fat and high in protein. One serving (4 oz) has 100 calories and 20 grams of protein. These little guys pack a punch. Coconut shrimp especially gets my taste buds worked up. Typically, traditional coconut shrimp isn’t that healthy for you. Restaurants coat these little fellows in bread crumbs and coconut flakes, fry them to a crisp and the misconception is, “Hey, I’m eating seafood. That’s good for me right?” Depends on how it is prepared. Breading and deep frying adds unhealthy fats to an otherwise healthy meal. I’ve taken the liberty of preparing a healthy coconut shrimp inspired recipe.
There are tons of yummy, healthy benefits to this Caribbean Salad. A serving of shrimp contains 78% your daily intake of B12, which promotes healthy nerve and blood cells. It is also very high in selenium, a mineral that has been linked to reducing the risk of heart disease, cardiovascular disease, type 2 diabetes and depression. The romaine lettuce in the meal has 107% your intake of vitamin K, which helps blood clotting and building strong bones. The pineapple has high amounts of vitamin C and manganese. Manganese is good for healthy bone structure. And of course….coconut! The coconut oil used in this salad is a great supply of healthy saturated fats. It is good for lowering heart disease, is useful for weight loss, and improving your immune system. All these wonderful nutritional benefits and my taste buds get a trip to the tropics! I’m in paradise.
Refreshing Caribbean Salad
- 8 oz peeled and deveined shrimp
- 2 tbsp coconut oil
- 1 cup diced pineapple
- 4 cups chopped romaine lettuce
- 1/8 – 1/4 cup coconut flakes
- Juice of 1 lime
- 1/4 tbsp agave nectar
- Sea Salt to taste
- Preheat grill to medium high heat.
- In a small dish, toss 1 tbsp coconut oil with the shrimp, coating them.
- Once coated, skew shrimp onto either metal skewers or wooden ones that have been soaked in water.
- Pop on the grill, letting cook until pink on both sides. This should take about 5-7 minutes. You will want to turn the skewers over halfway through to evenly grill both sides.
- To make the salad, combine romaine lettuce, pineapple and coconut flakes in a bowl.
- In a glass measuring cup, add the coconut oil. You will want to have it melted, so you can do so by popping it into the microwave for 30 seconds.
- For the dressing, combine the juice of the lime and agave to the coconut oil. Salt to taste.
- Add your shrimp to the salad and drizzle the dressing. Mix well and enjoy!