Shrimp are more than an alternative protein choice; they’re extremely underrated when it comes to the health benefits they offer. Though we consider most seafood to be a good source of omega-3 fatty acids, shrimp are especially high in them; a quarter pound serving of shrimp yields more than 350 mg of omega-3s. Shrimp are also one of the best whole-food sources of astaxanthin, a powerful anti-inflammatory and antioxidant. As for the cholesterol content (220 mg in that same quarter pound), dietary cholesterol isn’t the real culprit of high cholesterol levels in the blood.

As for the sesame seeds, most people think of them as a sort of throwaway condiment; a topping for buns and bagels that you could take or leave. But sesame seeds actually contain moderate amounts of calcium, magnesium, iron, zinc, B1, selenium (important for fertility in both men and women), and fiber.

  • 1 cup medium shrimp, cooked, tails removed
  • ½ cup roasted cashews, chopped
  • ½ cup shredded carrot
  • ½ cup cucumber, diced small
  • 1 small head nappa cabbage, julienned
  • 1 bunch watercress
  • ½ cup canned Mandarin oranges
  • ½ cup canned water chestnuts
  • ½ bunch cilantro sprigs
  • 1 cup celery, diced
  • 1 bunch scallions, chopped
  • ¾ cup Asian sesame ginger dressing
  • 1 tbsp toasted sesame seeds

1) Place all the ingredients except the cashews and the sesame seeds in a large mixing bowl and toss.

2) Place in a large serving bowl or platter. Sprinkle with cashews and sesame seeds and serve.

Published with permission from www.chefirvine.com

Find more healthy recipes like this, check out Chef Robert Irvine’s new book FIT FUEL on his website www.chefirvine.com

Sesame Slaw w Chinese Egg Plant and Shrimp

Sesame Slaw w Chinese Egg Plant and Shrimp

  • Any Slaw bag: 1 bag
  • Roasted sesame oil : 2 tsp
  • Agave : 1 tsp
  • Apple cider vinegar : 1/4 cup
  • Low sodium soy : 1 tbsp
  • Sesame oil : 1 tsp
  • Grape seed oil : 1/2 cup
  • Chinese Eggplant : 3
  • Sea salt : 1/4 tsp
  • Grape seed oil: 2 tbsp
  • Shrimp : 20-40 count
Cooking steps:

Cut Eggplant halved and cut lengthwise.

Use a generous amount of sea salt and fresh black pepper set aside.
In a large bowl add all ingredients together except 2 tbsp grape seed oil.

Toss to combine, set aside (the slaw and dressing can be done a night before)
Rinse the excess salt off the eggplant.

Toss. 2 tbsp grape seed oil and shrimp, toss to coat.

Heat the grill medium heat. Look for smoke point.

Place eggplant cut-side down on grill. Cook for about 6-8 mins. Slightly charred.

Just before the eggplant is done add shrimp. Make sure they are cooked. They should turn pink.

Re-toss slaw and divide between 4 plates.

Slice eggplant crosswise into 1/2 inch slices. Place eggplant and shrimp on top of the slaw.

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