Heartburn Diet Recipe #26- Shrimp and Papaya Salad

Posted by admin
October 6, 2008

Very low in fat and with easily tolerated papaya and cilantro, this salad seems like an unusual combination. But only here in US. In the tropics, this is a natural combination that’s both sweet and tart. The amount of acid has been reduced in the light dressings, and calories from added oil are also reduced.

Ingredients:
1 pound large shrimp, shelled (23-30 per pound)
2 cups 1/4-inch diced papaya
1/3 cup fresh cilantro, chopped
1/2 cup shredded carrots
1 cup chopped scallions (as tolerated)
8 cups chopped romaine lettuce
2 cups fresh bean sprouts
1/4 cups extra virgin olive oil
1/4 cups orange juice, low acid if possible ( as tolerated)
Kosher salt to taste

1. Bring a medium pot of water to a boil over high heat. Add shrimp and cook for about 1 minute until just cooked. (Note: do not overcook or the shrimp will be rubbery). Transfer the shrimp to a colnader, drain, and rinse under cold water to stop cooking. Halve shrimp vertically and devein.
2. Toss shrimp, papaya, cilantro, carrot and scallions, if using, in a large bowl to combine.
3. Divide the lettuce among 8 salad plates. Sprinkle bean sprouts over them. Divide the shrimp and papaya mixture over the salads. Set aside.
4. Combine the olive and orange juice in a small bowl and whisk well. Drizzle this dressing over the salad. Sprinkle the salads with salt and serve.

Nutritional Analysis Per Serving

Calories: 156kcal
Fat: 7.6g
Saturated Fat:  1g
Cholesterol:  110mg
Sodium:  149mg
Carbohydrates:  9g
Fiber: 2.7g
Protein: 36g

[Source: Eating for Acid Reflux: A Handbook and Cookbook for Those with Heartburn]

Recipes

If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.

Comments

No comments yet.

Sorry, the comment form is closed at this time.