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Shrimp & Watercress Salad

27 Apr 2022 by Stephen Duncan

This shrimp and watercress salad is a great light lunch that’s high in protein as well as vitamin A, vitamin C and Beta-Carotene provided by the Watercress.

Ingredients

  • 340 grams shrimp (peeled, deveined)
  • 3 grams fish sauce
  • 10 milliliters coconut aminos
  • 1 garlic clove (minced)
  • 272 grams watercress (roughly chopped)
  • 200 grams snap peas (trimmed, halved)

Directions

1. Heat a skillet over medium-high heat. Cook the shrimp, fish sauce, and coconut aminos for about five minutes, or until the shrimp is opaque. Set aside.

2. In the same skillet, add the garlic and watercress. Cook until wilted, about three minutes. Add a splash of water if needed.

3. Divide the watercress, snap peas, and shrimp onto plates and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavour: Add sauteed onions or sliced green onions.


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About Stephen Duncan

For over 26 years, I have been helping clients that have underlying, unresolved health issues to nourish themselves, heal and thrive. I use a combination of Functional Nutrition and Nutritional Therapy to provide a tailored plan that will restore digestive function and promote optimal health.

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EH2 1EN

Phone: +44 7971 953 008
Email: stephen@stephenduncan.co

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