Shrimp Avocado Delight (Diabetic-Friendly)
Ingredients:
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200g shrimp (peeled and deveined)
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1 ripe avocado
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1 tbsp olive oil (or avocado oil)
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1 tbsp lemon or lime juice
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1/2 small red onion, finely chopped
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1/2 cucumber, diced
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A handful of fresh cilantro or parsley (optional)
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Salt and pepper to taste
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1 tsp chili flakes (optional for heat)
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1 tbsp apple cider vinegar or balsamic vinegar (optional)
Instructions:
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Cook the Shrimp:
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Heat olive oil in a pan over medium heat. Add shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque.
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Season with salt, pepper, and chili flakes (optional). Set aside to cool.
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Prepare the Veggies:
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Dice the avocado and cucumber, and finely chop the red onion. If you’re using fresh herbs, chop those too!
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Combine:
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In a large mixing bowl, toss the cooked shrimp, diced avocado, cucumber, red onion, and herbs.
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Dress the Salad:
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Drizzle lemon or lime juice, and optional apple cider or balsamic vinegar. Gently toss everything together to mix evenly.
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Serve:
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Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
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Serve immediately as a light meal, snack, or side dish!
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Quick Q&A for You:
Q: Is this really good for diabetes?
Yes! This recipe is low in carbs and high in fiber and healthy fats, which are perfect for controlling blood sugar levels. Shrimp is a lean protein, and avocado provides healthy monounsaturated fats that won’t spike insulin.
Q: Can I use frozen shrimp?
Yes! Just make sure to thaw the shrimp properly before cooking to maintain the best texture. Thaw them overnight in the fridge or under cold running water if you’re in a hurry.
Q: Can I make it spicy?
Definitely! You can add chili flakes, fresh chopped jalapeños, or a spicy dressing if you like a kick to your dish.