Salad with Shrimp and Pomelo
Shrimp bring good protein, iodine, and selenium, while olive oil and cashews make the salad more filling without heavy sauces. Pomelo adds bright freshness and juiciness, but because its share is noticeable, this works better as a limited keto option than a strict everyday one. The result is a light seafood salad for warm weather or a festive dinner.
Peel pomelo (270 g), remove the membranes, and break the flesh into small pieces. Cut or tear iceberg lettuce (150 g), chop cilantro (15 g) roughly, and crush cashews (40 g) lightly with a knife.
Pat shrimp (300 g) dry. Heat ghee (20 g), add garlic (6 g), warm it for 20 to 30 seconds, and add the shrimp right away. Sear for 2 to 3 minutes until cooked through and lightly browned, then remove the garlic if you wish.
For the dressing, mix olive oil (45 g), lime juice (10 g), allulose (6 g), chili pepper (2 g), and salt (2 g). Stir so the sweetness and heat distribute evenly.
Combine the iceberg lettuce, cilantro, and pomelo in a bowl and toss gently with part of the dressing. Transfer to a plate, add the warm shrimp on top, sprinkle with the cashews, and finish with the remaining dressing before serving.
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