Shrimp and Mango Salad
Shrimp provide complete protein and iodine, while romaine and cucumber keep the salad crisp and fresh. Mango adds mellow sweetness and raises the portion’s carbohydrate load, so count it toward your daily limit.
Mix the lemon juice (15 g), minced garlic (3 g), olive oil (16 g), and table salt (1 g). Use 6 g of oil and 0.5 g of salt for the marinade; the remaining 10 g of oil and 0.5 g of salt go into the dressing. Add the peeled shrimp (100 g), toss, and leave in the marinade for 30 minutes. Remove the shrimp and pat dry with paper towels.
Quickly sear the shrimp in a very hot nonstick pan until opaque and cooked through.
For the dressing, combine the remaining olive oil (10 g), balsamic vinegar (5 g), and remaining salt (0.5 g).
Slice the mango (50 g) and cucumber (50 g), cut the bell pepper (50 g) into strips, and tear the romaine lettuce (30 g) by hand.
Toss the romaine, cucumber, and bell pepper with the dressing. Arrange the vegetables on a plate and top with the mango and shrimp.
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