Name: Sumac Shrimp Salad with Cabbage and Carrots
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 500 g large shrimp, peeled and deveined; 200 g arugula, washed; 150 g green cabbage, finely shredded; 100 g carrots, grated; 3 tbsp olive oil; 2 tbsp fresh lemon juice; 2 tsp sumac; Salt and pepper to taste; ¼ cup fresh cilantro, chopped; Lemon wedges for serving; 100 g cherry tomatoes, halved (optional); 50 g feta cheese, crumbled (optional)

Jump to Recipe Print Recipe

Sumac Shrimp Salad with Cabbage and Carrots

No ratings yet

Welcome to a vibrant culinary adventure with this Sumac Shrimp Salad! Picture a hearty bowl filled with fresh arugula, crunchy cabbage, and sweet carrots, all crowned with succulent shrimp. The unique tang of sumac brings a delightful zing to the dish, finished off with a sprinkle of chopped cilantro and a zesty lemon wedge on the side. Feel free to adapt this salad to your taste by adding your favorite seasonal vegetables. Enjoy the freshness in every bite!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Keto-Low-Carb Food

Cuisine: Health-focused, Mediterranean

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g large shrimp, peeled and deveined
200 g arugula, washed
150 g green cabbage, finely shredded
100 g carrots, grated
3 tbsp olive oil
2 tbsp fresh lemon juice
2 tsp sumac
Salt and pepper to taste
¼ cup fresh cilantro, chopped
Lemon wedges for serving
100 g cherry tomatoes, halved optional
50 g feta cheese, crumbled optional

Equipment

Heatproof mixing bowl
Large skillet
Chef's knife
Salad serving platter
Mandoline slicer for uniformly sliced vegetables

Method

In a mixing bowl, combine the olive oil, lemon juice, sumac, salt, and pepper. Whisk until well blended to create the dressing.
In a large skillet over medium-high heat, add the shrimp. Season with salt and cook for about 2-3 minutes per side or until they turn pink and opaque. Remove from heat and allow to cool slightly.
In a large mixing bowl, add the arugula, cabbage, carrots, and half of the chopped cilantro. Toss to combine.
Add the cooked shrimp to the salad and drizzle the sumac dressing over the top. Gently toss to ensure all ingredients are well coated in the dressing.
Transfer the salad to a serving platter and top with the remaining cilantro. Serve with lemon wedges on the side for an extra zesty kick.

Nutrition

Calories: 220kcalCarbohydrates: 10gProtein: 23gFat: 12gSodium: 310mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 850IUVitamin C: 18mgCalcium: 80mgIron: 2.5mg

Notes

This salad is wonderfully versatile! If you want a creamier texture, a dollop of Greek yogurt makes an excellent addition.
For a spicy kick, consider adding sliced jalapeños or a pinch of chili flakes.
If shrimp isn't available, grilled chicken or tofu can be great alternatives.
Store any leftovers in an airtight container in the fridge for up to 2 days, and it will taste just as refreshing!
Enjoy your culinary creation and feel free to experiment with different toppings!

Tried this recipe?

Let us know how it was!

Sumac Shrimp Salad with Cabbage and Carrots