Shrimp is a very lean protein. It’s also rich in branched-chain amino acids (BCAAs), which are especially helpful for building muscle. And while nutritionists once thought that shrimp contained too much unhealthy cholesterol, more recent studies have revealed that dietary cholesterol doesn’t impact your blood cholesterol as much as we’d previously thought. So with this recipe, you can be confident you’re getting a well-rounded macro balance that will be plenty good for you in the long run. Nutrition (per serving) Calories: 510; Total Fat: 22 grams; Saturated Fat: 4 grams; Protein: 34 grams: Carbohydrates: 48 grams; Sugar: 27 grams; Fiber: 9 grams; Cholesterol: 241 milligrams; Sodium: 531 milligrams Recipe and photo by Abbey Sharp, R.D., of Abbey’s Kitchen.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 30 min.
Cook time 10 min.
Ingredients
For the dressing: 1 Tbsp tahini paste Juice of 2 lemons 3 Tbsp olive oil 1 Tbsp water 1 tsp Dijon mustard 1 tsp honey Salt, pepper and sumac to taste For the chickpeas: 1 Tbsp olive oil 1 can chickpeas, rinsed and dried Generous pinches of salt, pepper and paprika For the salad: 6 cups spring mix lettuce 1 English cucumber, halved, seeded, and thinly sliced ½ cup pickled beets, sliced 8 figs, quartered ¼ cup reduced fat feta, crumbled ¼ cup mint leaves, chiffonade For the shrimp: ½ Tbsp olive oil 1 lb shrimp, shells and tails removed Generous pinches of salt, paprika and sumac
How to make it
In a small bowl, whisk together all of the ingredients. Adjust seasonings, as necessary. Set aside. Preheat oil in a large nonstick skillet over high heat. Add the chickpeas and a generous pinch of salt, pepper and paprika. Sauté until golden and crispy, shaking or stirring often, for about 6 minutes. In a large bowl, mix together the lettuce, cucumber, beets, figs, feta and mint. Preheat the oil in the nonstick skillet over high heat. Add the shrimp, along with a pinch of salt, paprika and sumac. Cook, flipping once, until shrimp are pink and curled, about 3-5 minutes. Divide the salad between four plates, top with the shrimp, chickpeas and the salad dressing.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Shrimp is a very lean protein. It’s also rich in branched-chain amino acids (BCAAs), which are especially helpful for building muscle. And while nutritionists once thought that shrimp contained too much unhealthy cholesterol, more recent studies have revealed that dietary cholesterol doesn’t impact your blood cholesterol as much as we’d previously thought.
So with this recipe, you can be confident you’re getting a well-rounded macro balance that will be plenty good for you in the long run.
Nutrition (per serving)
Calories: 510; Total Fat: 22 grams; Saturated Fat: 4 grams; Protein: 34 grams: Carbohydrates: 48 grams; Sugar: 27 grams; Fiber: 9 grams; Cholesterol: 241 milligrams; Sodium: 531 milligrams
Recipe and photo by Abbey Sharp, R.D., of Abbey’s Kitchen.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 30 min.
Cook time 10 min.
Ingredients
For the dressing: 1 Tbsp tahini paste Juice of 2 lemons 3 Tbsp olive oil 1 Tbsp water 1 tsp Dijon mustard 1 tsp honey Salt, pepper and sumac to taste For the chickpeas: 1 Tbsp olive oil 1 can chickpeas, rinsed and dried Generous pinches of salt, pepper and paprika For the salad: 6 cups spring mix lettuce 1 English cucumber, halved, seeded, and thinly sliced ½ cup pickled beets, sliced 8 figs, quartered ¼ cup reduced fat feta, crumbled ¼ cup mint leaves, chiffonade For the shrimp: ½ Tbsp olive oil 1 lb shrimp, shells and tails removed Generous pinches of salt, paprika and sumac
How to make it
In a small bowl, whisk together all of the ingredients. Adjust seasonings, as necessary. Set aside. Preheat oil in a large nonstick skillet over high heat. Add the chickpeas and a generous pinch of salt, pepper and paprika. Sauté until golden and crispy, shaking or stirring often, for about 6 minutes. In a large bowl, mix together the lettuce, cucumber, beets, figs, feta and mint. Preheat the oil in the nonstick skillet over high heat. Add the shrimp, along with a pinch of salt, paprika and sumac. Cook, flipping once, until shrimp are pink and curled, about 3-5 minutes. Divide the salad between four plates, top with the shrimp, chickpeas and the salad dressing.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 4 servings
Prep time 30 min.
Cook time 10 min.
Ingredients
For the dressing: 1 Tbsp tahini paste Juice of 2 lemons 3 Tbsp olive oil 1 Tbsp water 1 tsp Dijon mustard 1 tsp honey Salt, pepper and sumac to taste For the chickpeas: 1 Tbsp olive oil 1 can chickpeas, rinsed and dried Generous pinches of salt, pepper and paprika For the salad: 6 cups spring mix lettuce 1 English cucumber, halved, seeded, and thinly sliced ½ cup pickled beets, sliced 8 figs, quartered ¼ cup reduced fat feta, crumbled ¼ cup mint leaves, chiffonade For the shrimp: ½ Tbsp olive oil 1 lb shrimp, shells and tails removed Generous pinches of salt, paprika and sumac
How to make it
In a small bowl, whisk together all of the ingredients. Adjust seasonings, as necessary. Set aside. Preheat oil in a large nonstick skillet over high heat. Add the chickpeas and a generous pinch of salt, pepper and paprika. Sauté until golden and crispy, shaking or stirring often, for about 6 minutes. In a large bowl, mix together the lettuce, cucumber, beets, figs, feta and mint. Preheat the oil in the nonstick skillet over high heat. Add the shrimp, along with a pinch of salt, paprika and sumac. Cook, flipping once, until shrimp are pink and curled, about 3-5 minutes. Divide the salad between four plates, top with the shrimp, chickpeas and the salad dressing.
Makes 4 servings
Prep time 30 min.
Cook time 10 min.
Prep time 30 min.
Cook time 10 min.
Prep time
30 min.
Cook time
10 min.
Ingredients
- For the dressing:
- 1 Tbsp tahini paste
- Juice of 2 lemons
- 3 Tbsp olive oil
- 1 Tbsp water
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt, pepper and sumac to taste
- For the chickpeas:
- 1 Tbsp olive oil
- 1 can chickpeas, rinsed and dried
- Generous pinches of salt, pepper and paprika
- For the salad:
- 6 cups spring mix lettuce
- 1 English cucumber, halved, seeded, and thinly sliced
- ½ cup pickled beets, sliced
- 8 figs, quartered
- ¼ cup reduced fat feta, crumbled
- ¼ cup mint leaves, chiffonade
- For the shrimp:
- ½ Tbsp olive oil
- 1 lb shrimp, shells and tails removed
- Generous pinches of salt, paprika and sumac
How to make it
In a small bowl, whisk together all of the ingredients. Adjust seasonings, as necessary. Set aside. Preheat oil in a large nonstick skillet over high heat. Add the chickpeas and a generous pinch of salt, pepper and paprika. Sauté until golden and crispy, shaking or stirring often, for about 6 minutes. In a large bowl, mix together the lettuce, cucumber, beets, figs, feta and mint. Preheat the oil in the nonstick skillet over high heat. Add the shrimp, along with a pinch of salt, paprika and sumac. Cook, flipping once, until shrimp are pink and curled, about 3-5 minutes. Divide the salad between four plates, top with the shrimp, chickpeas and the salad dressing.
In a small bowl, whisk together all of the ingredients. Adjust seasonings, as necessary. Set aside.
Preheat oil in a large nonstick skillet over high heat. Add the chickpeas and a generous pinch of salt, pepper and paprika. Sauté until golden and crispy, shaking or stirring often, for about 6 minutes.
In a large bowl, mix together the lettuce, cucumber, beets, figs, feta and mint.
Preheat the oil in the nonstick skillet over high heat. Add the shrimp, along with a pinch of salt, paprika and sumac. Cook, flipping once, until shrimp are pink and curled, about 3-5 minutes.
Divide the salad between four plates, top with the shrimp, chickpeas and the salad dressing.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
