Curry Shrimp and Cashew Hot Salad

About

A salad can be more than cold lettuce, sugar-loaded dressings, and boring vegetables. This Keto salad is hot, free of any added sugar, and loaded with shrimp and tons of savory spices. The curried shrimp is made with a lot of curry powder and turmeric but no spicy seasonings. If you like spicy dishes, you can include red pepper flakes, chili powder, or hot paprika when you season the shrimp. The recipe is better to enjoy as a main course since you have a full serving of protein on the salad. However, you could split the servings in half to make side dishes. Once the finished recipe has cooled, you can store the portioned salads in meal prep containers in your refrigerator for up to 3 days. A microwave is all you need to reheat the meal.

More Keto Salad Greens

Bok choy is an incredibly healthy vegetable on the Keto diet because 1 ounce of bok choy has less than 1 gram of carbs. An ounce of lettuce has a similar carb macro. Other dark leafy greens you can add to your hot salad are arugula, kale, or spinach. Changing up the greens will help keep your meals interesting as well as promote better nutrient absorption so your body doesn’t get used to eating the same foods. Cabbage is also a great source of low-carb nutrients!

Eating The Rainbow On The Keto Diet

The old-school rule of thumb is to eat every color of the rainbow every day. The colors include red, orange/yellow, green, and purple/blue. This Keto salad recipe includes red shrimp, yellow turmeric, and green vegetables. To help yourself, try focusing on a color and think of as many Keto foods as you can list that match that color. This way, you can rotate which ingredients you use during the week and still eat a variety of nutrition while Keto.

Ingredients

10 large raw shrimp
¾ oz cashews, raw
½ teaspoon olive or extra virgin olive oil
¼ teaspoon salt
¼ teaspoon white pepper, ground
½ teaspoon curry powder
¼ teaspoon turmeric, ground
⅛ teaspoon onion powder
¼ teaspoon garlic powder
2 teaspoon olive or extra virgin olive oil
3 ½ oz bok choy
4 oz shredded lettuce
⅛ teaspoon salt
⅛ teaspoon black pepper
1 tsp, whole pieces sesame seeds
½ oz scallions
½ tablespoon olive or extra virgin olive oil

Instructions

Peel and devein the shrimp, and add the shrimp to a mixing bowl. To the mixing bowl, add chopped cashews, olive oil, salt, white pepper, curry powder, turmeric, onion powder, and garlic powder. Toss the mixing bowl until the shrimp and cashews are coated in oil and spices. It’s recommended you marinate the shrimp for at least 1 hour in your refrigerator, but you may continue directly onto the next step if you’re short on time.
When you’re ready to cook, heat the second amount of olive oil in a non-stick pan over medium-high heat. Once the oil is hot, place the marinated shrimp and cashews in the pan. Let the shrimp cook on one side until they’re just golden. Then, flip the shrimp over and continue cooking to the same doneness on the second side. Gently toss the pan to keep the cashews from burning.
Reduce the stove heat to a medium. Slice the bok choy and combine it with the shredded lettuce in the pan over the shrimp. Add salt, pepper, sesame seeds, chopped green onion, and the final amount of olive oil on top of the greens. Place a lid over your pan and let the greens cook down in the heat. After a few minutes, toss all the pan ingredients together and continue cooking until the bok choy and cabbage are wilted, bright green, and lightly fried in the oil. Serve the salad hot.