Shrimp & Cauliflower Salad - Low Carb and Gluten Free
Try this Shrimp & Cauliflower Salad - Low Carb and Gluten Free recipe, or contribute your own.
Try this Shrimp & Cauliflower Salad - Low Carb and Gluten Free recipe, or contribute your own.
- Carbohydrate 10.3768660440324 g
- Cholesterol 0 mg
- Fat 3.02781500312665 g
- Fiber 3.17634063379281 g
- Protein 2.6472397918209 g
- Saturated Fat 0.440795208764428 g
- Serving Size 1 1 cup (292g)
- Sodium 57.0937395841775 mg
- Sugar 7.20052541023963 g
- Trans Fat 0.144705843841622 g
- Calories 69 calories
Step-by-step
- Peel & clean your shrimp, removing the tails also.
- Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8 - 10 minutes or until opaque. Don't over cook them or they will be rubbery.
- Meanwhile, cut all of the florets off of the cauliflower - discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy - you might have to do it in two batches to make sure it cooks evenly.
- While your shrimp and cauliflower are cooling, peel, seed and chop your cucumbers into about 1/2 inch pieces.
- When your shrimp are cool enough to handle, slice into halves or thirds lengthwise to make it pretty, or just chop them roughly if you want to save time.
- Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest and chopped dill. Pour in your olive oil and lemon juice and toss to coat.
- Taste and then season with salt and pepper as desired.
Standard grain-based salads rely on pasta or rice for bulk, but this iteration swaps in brassica and crustaceans, creating distinct thermal management challenges. Roasting shrimp at 350 degrees Fahrenheit for eight to ten minutes demands strict adherence; remove them the exact moment they turn opaque to prevent tight, rubbery proteins. Timing dictates texture here because hot ingredients will wilt the raw cucumbers if combined immediately. Cool both the roasted shrimp and the microwaved cauliflower completely before mixing. Cauliflower requires careful steaming control; five minutes in a shallow bowl softens the cellular walls without converting the florets into mush. Fresh lemon juice reacts chemically with the delicate seafood, whereas bottled juice introduces a flat, metallic acidity that overpowers the fresh dill. Seed the cucumbers thoroughly prior to dicing to eliminate excess water that would otherwise pool at the bottom of the mixing bowl and dilute the olive oil dressing. Using freshly grated lemon zest releases essential oils that dried peel cannot replicate. Chill the assembled dish for thirty minutes to let the flavors coalesce before serving.
