Dinner: Grilled Shrimp Salad

Succulent shrimp are paired with ripe mango chunks in this delicious summer salad.

This recipe includes fertility superfoods such as:

Barley, Basil

Health and fertility benefits of Grilled Shrimp Salad

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 c. water
1 c. pearl barley
8 Metal or bamboo skewers
2 limes
1 tbsp. olive oil
1/4 tsp. ground red pepper (cayenne)
1/2 tsp. ground cumin
salt
1 lb. large shelled and deveined shrimp
1 ripe mango
1/2 c. loosley packed fresh basil leaves
1 bag herb salad blend

Instructions

In 1-quart saucepan, heat water and barley to boiling on high. Reduce heat to low; cover and simmer 35 minutes or until barley is just tender and liquid is absorbed.
If using bamboo skewers, soak skewers in hot water 30 minutes. Prepare outdoor grill for covered direct grilling on medium.
Prepare dressing: From limes, grate 1 teaspoon peel and squeeze 1/4 cup juice. In bowl, combine oil, ground red pepper, cumin, lime juice, 1/2 teaspoon lime peel, and 1/4 teaspoon salt.
When barley is cooked, transfer to large bowl and toss with all but 1 tablespoon of dressing; cool 5 minutes.
In medium bowl, toss shrimp with reserved 1 tablespoon dressing and remaining 1/2 teaspoon lime peel. Thread shrimp on skewers. Place shrimp on hot grill grate. Cover grill and cook shrimp 4 to 5 minutes or until just opaque throughout, turning shrimp over once. Remove shrimp from skewers.
Add mango, basil, and salad to barley; toss to combine. Serve shrimp over salad; garnish with basil leaves.

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