Shrimp n Squash Salad

I cooked squash for the first time and I’m really digging this new combo. And by cook I mean simply throwing it in the steamer. Honestly not even sure what kind of squash this wash…i mean was; but I’m going back to the supermarket to get more.

Squash is known to be great for your skin because of its extremely high vitamin A content which is needed for sebum production that keeps hair moisturized. Vitamin A plays an important role in the growth of all bodily tissues, including skin and hair. 

Now the best part about this dish is not the squash though. It’s lé spicy shrimp. I like to take a bit of shrimp in every bite.

Recipe: Marinate peeled shrimp with coconut oil or evoo, minced garlic, cayenne pepper and paprika. Sauté for about 2 minutes on each side or until the shrimp have turned opaque or pinkish orange. Add fresh sweet basil and Thai chili to infuse aroma and spice.

For the salad I used butterhead lettuce, cucumber, tomatoes and steamed broccoli. If you like to eat raw broccoli, by all means, but I prefer the taste of steamed broccoli with a bit of pink Himalayan salt and freshly ground black pepper.

If you’re steaming both the squash and broccoli, make sure to remove the broccoli first or you’ll end up with overcooked broccoli (which is ew) . I use a rice cooker to steam them and it takes roughly ten minutes for broccoli to cook and about twenty minutes for the squash.

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