Health Benefits & Nutritional Info
Shrimp: Forget about cholesterol, shrimp contains astaxanthin, a powerful antioxidant that is really good for you! In addition, shrimp contains protein, selenium and copper, all of which are essential for health. And when I say that cholesterol is not a concern, I mean it. The 2015 Dietary Guidelines for Americans reversed the longstanding recommendation to limit dietary cholesterol because research shows “no appreciable relationship between consumption of dietary cholesterol and serum (blood) cholesterol”. The report actually said “overconsumption is not a concern”. See my Garlic Shrimp post for more information (and a delicious shrimp recipe).
Parsley: Parsley is not just for decorating your plate! According to the World’s Healthiest Foods, it’s extremely rich in vitamin K and also a great source of vitamin C as well as volatile oils and antioxidants that have been shown to neutralize carcinogens (cancer-causing substances).
Almond Flour: Almonds have a long list of health benefits that I summarize in my Flourless Banana Nut Muffins post. In a nutshell, almonds are rich in a long list of nutrients such as biotin, vitamin E, manganese, copper, vitamin B2 and magnesium. In addition, almonds contain antioxidants, fiber and healthy fats, the combination of which make almonds a great choice for your heart (source).
Tips & Tricks
I bought a 2 lb bag of frozen wild shrimp bay shrimp at Costco for $14.99. It was cooked, peeled and deveined, which made this recipe super easy!
Shrimp Salad Wraps Recipe
These Shrimp Salad Wraps would make the perfect picnic lunch or quick dinner! By adding purslane to the shrimp salad and wrapping it in a pliable grain-free, Paleo tortilla, these Shrimp Salad Wraps have been made as nutritious as possible! Gluten-free, grain-free, dairy-free, low-carb and Paleo.
Gluten-free | Dairy-free | Grain-free | Low-carb | Paleo | Whole30 Ingredients
- 1/2 lb bay shrimp cooked, peeled and deveined
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1 head romaine lettuce heart, chopped
- 1/2 cup green onion, slivered
- 1/4 cup celery, chopped
- 1/4 cup Italian (flat leaf) parsley, chopped
- 1/4 cup purslane, chopped (omit if unavailable in your area)
- 2 Tbsp fresh dill, chopped
- 2 Tbsp lemon juice
- 1 1/2 tsp Old Bay seasoning
- 1 Tbsp capers, drained
- 1 cup almond flour (blanched, finely ground)
- 1/2 cup tapioca starch
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1 1/4 - 1 1/2 cups water
If tortillas have been premade, skip this step. Otherwise, mix together the ingredients for the tortillas in a large bowl until smooth. Drop by the 1/4 or 1/3 cup onto a skillet heated to medium-low. Tilt the skillet around as if making crepes until the batter has spread, as described in my grain-free tortillas recipe. Set the tortillas aside on a kitchen towel or paper towel to cool.
While the tortillas are cooking, wisk together the mayo, Dijon, lemon juice and Old Bay seasoning before mixing in the capers, green onion, celery, parsley, purslane and dill. Fold in the shrimp and romaine and mix until well incorporated.
Spoon about 1/2 - 3/4 cup into each grain-free tortilla, roll into a wrap and serve.