It’s November! The season of glutton begins! I love the holiday season. Love. The cheer, the food, the planning, the cooking, the baking, the drinking, the shopping, the decorating, the gift giving – I love it all. I am basically high on holiday cheer from November 1st through January 2nd, after which my holiday high comes crashing to a brutal halt. Now it’s time to relish in the start of the season!
This week, the Sunday Supper family was charged to share a lightened up holiday recipe. The problem with lightened up recipes is that it often seems like I’m more excited about them than the others at the table. I find it frustrating that the “lightened up” lovers relish in healthier versions of the indulgent classics, while others wince or roll their eyes at the thought of anything “healthy” on the dinner table, especially the holiday dinner table. Recently, I’ve mixed up my dinner party tables with some lightened up dishes alongside one traditionally indulgent one, and I try never to draw attention to any of my creations based on whether they are lighter versions of a traditional classic. I want everyone at the table to decide whether they like the way something tastes before I go on touting it as “healthy” or not.
This shrimp salad makes a great meal or a delicious side dish on the holiday table. I often give onions in my salads a quick pickle to take away some of the bite, and I did so for this shrimp salad. The colors in this salad brighten up a traditional holiday setting and brings a fresh crisp alternative to potatoes, stuffing, and creamed veggies. It’s also a great salad to make after big feasts, to lighten up meals in the days following the holidays. Regardless, holidays or not, I will continue my efforts to make my creations lighter, healthier, aaaannnd delicious!
- For the salad:
- 1 pound of medium shrimp, about 35-40
- ½ a lemon
- 2 bags of your favorite salad mix, I prefer a 50/50 spring mix with baby spinach
- 1 avocado, sliced
- 1 tomato, chopped
- 1 yellow bell peper, chopped
- ½ cup shredded carrots
- For the lightly pickled the red onions:
- ½ red onion, very thinly sliced
- ½ cup red wine vinegar
- 1 tablespoon sugar
- For the dressing:
- ⅓ cup olive oil
- ¼ cup good white wine vinegar
- ⅛ cup orange juice
- 1 tablespoon honey
- Prepare the pickled onions. In a small bowl, whisk together sugar and red wine vinegar until the sugar is mostly dissolved. Rinse the sliced onions under water, pat dry, then add the onions to the red wine vinegar. Cover and set aside.
- Boil the shrimp. Fill a large pot with about 2 quarts of water (enough to cover the shrimp) and bring to a boil over high heat. Add 1 tablespoon of salt, squeeze the lemon juice into the water, then add the squeezed lemon. Add the shrimp to the boiling water, give it a quick stir, then cover and remove from the heat. Let the shrimp stand for 8-10 minutes, until the shrimp are just cooked through. Strain the shrimp, discard the water, and refrigerate the shrimp until cool, about 1 hour. You can serve this salad with warm shrimp if you prefer.
- While the shrimp is cooling, make the vinaigrette. In a small bowl, whisk together oil, white wine vinegar, honey, and orange juice. Taste it! Add honey for sweetness, add more vinegar to extra tang. Make the dressing to your liking.
- Once the shrimp is cool, assemble the salad in a large salad bowl. Add the mixed greens, tomato, bell pepper, and carrots. Strain the onions from the pickling liquid and add the onions and shrimp. Toss with vinaigrette and serve!
If shrimp salad isn’t your thing, below are plenty of other lightened up options from the Sunday Supper family as you plan your holiday meals. Thanks to Kathia from Basic N Delicious for hosting this week’s #SundaySupper!
- Lightened Up Eggnog by The Redhead Baker
- Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee
Appetizer or starter
- Gruyere Cheese Puffs by Sustainable Dad
- Lighten-up Sausage Rolls by Jane’s Adventures in Dinner
- Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
- Lightened Up Cornbread Stuffing by Cindy’s Recipes and Writings
- Spicy Eggplant Dip by Cooking Chat
- Carciofi alla Trapanese by Manu’s Menu
- Fresh Salmon Carpaccio by Food Lust People Love
- Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
- Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
- Grandma’s Mac n’ Cheese by What Smells So Good?
- Lean Mean Cheeseburger Soup by The Foodie Army Wife
- Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma’s Kitchen Chaos
- Lightened-Up Fettuccine Alfredo by Bobbi’s Kozy Kitchen
- Roasted Brussels Sprouts by Brunch with Joy
- Butternut Squash Orzo Pasta by Life Tastes Good
- Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
- Quick and Easy Sweet Potato by The Educators’ Spin On It
- Lentil & Mushroom Stuffing by Foxes Love Lemons
- Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
- Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
- Honey Ginger Glazed Carrots by Ruffles & Truffles
- Shrimp Salad with White Wine Vinaigrette by eating in instead
- Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
- Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
- Green Beans with Rosemary Garlic Butter by Hezzi-D’s Books and Cooks
- Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
- Leaner Green Beans by Noshing With The Nolands
- Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
- Horiatki Salata by Peaceful Cooking
- Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
- Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
- Roasted Parsnip and Apple Soup by Curious Cuisiniere
- Pumpkin Cheesecake Dip by Peanut Butter and Peppers
- Sweet Apple Bites by Mama’s Blissful Bites
- Individual Cheesecakes by Nosh My Way
- Light and Luscious Chocolate Cheesecake by A Kitchen Hoor’s Adventures
- Pumpkin Pie Pudding by The Life and Loves of Grumpy’s Honeybunch
- Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
- Peanut Butter Coconut Mini Bars by Basic N Delicious
- The Blondie Recipe by Wallflour Girl
- Cinnamon Roll Granola Bars by Pies and Plots
- Skinny Ninja Cheesecake by NinjaBaker.com
- Chocolate Chip Oatmeal Pumpkin Blondie by Sue’s Nutrition Buzz
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