Ginger Shrimp Salad and Curried Hash

If you haven’t noticed, I LOVE to cook  – but sometimes I get stuck in the same old chicken salad rut because it’s easy, and I know we all like it.  But today I needed an excuse to be in the kitchen, rather then venturing out into the 105 degree weather so the boys and I  got a bit creative in the kitchen and the results were blog worthy!!

Ginger Shrimp Salad

1 lb medium shrimp (tails removed, cooked, and de-veined – I buy them frozen and already cooked)

3 green onions

1 tsp grated fresh ginger

1/2 tsp crushed garlic

Pinch of sea salt

Palm full of red pepper flakes

Juice from 1 lemon

Fresh Arugula

Olive oil to taste

1 Avocado

If you are using frozen shrimp like I did; thaw, drain, and pat dry with paper towels.  If using fresh shrimp, remove tails, de-vein, and toss into boiling water.  Bring the water back to a simmer.  Once the shrimp rise to the top remove them and place in ice water.  Then drain and pat dry with paper towels. Toss the cold shrimp with the lemon juice, ginger, garlic, onions, red pepper flakes, salt, and pepper.  Serve on a bed of arugula garnished with sliced avocado and top with a drizzle of extra virgin olive oil.

Curried Hash

2 sweet potatoes

2 zucchini

2 shallots

2 omega 3 enriched eggs

1/2 tsp sea salt (optional)

1 tbsp curry powder

1/2 tbsp cinnamon

5 tbsp coconut oil

Peel the sweet potatoes and rinse.  Using a food processor or a cheese grater, shred the sweet potatoes and the zucchini.  Using a hand held chopper, finely chop the shallots.  In a large mixing bowl, combine the shredded potatoes, zucchini, shallots, eggs, and spices.  In a large skillet, heat the coconut oil over medium, add the hash, and cook stirring frequently until the potatoes are soft and start to crisp up.  Serve immediately.  This is a great post workout snack!!


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    • Sarah says

      Hey Natalie!
      I love my stainless steel cookware, I swear my food tastes better since I have been using them. Food will stick to them but I’m not a big fan of the non-stick pans – it kind of freaks me out that there are so many toxins involved in what they use to make the pans “non-stick”…

  1. Matt says

    The Ginger Shrimp was delish! A little fiery but awesome! Thanks for your terrific recipes – keep ’em coming!

  2. Kevin in DC says

    Hi Sarah

    My wife and I made this tonight and it was absolutely brilliant! That sweet potato hash is awesome. Filthy fifty is tomorrow and I plan on eating the leftover hash post wod, can’t wait!

    Thanks again and keep it coming!

    • Sarah says

      Hi Yvette, I haven’t tried this hash with butternut squash but I’m sure it would work, it just sounds really labor intensive to try and grate a butternut squash.. Another idea might be parsnips maybe?? Let me know what you try and how it turns out!

  3. Yvette says

    So I tried this with butternut squash. I bought squash that was already cleaned and cut up to make this easier then used the cheese grater accessories on my food processor. When cooked, it came out tasty but mushy. It doesn’t crisp up really. Went great with your Puerto Rican ground beef recipe though. I’ll try parsnips next time.

  4. Rose says

    I was a little timid about making a curry flavored breakfast, but I had a sweet potato to use up.. It did not disappoint; I will definitely make this again (which is not common for me)! I should say that instead of the coconut oil I cooked up some small pieces of bacon prior to adding the hash into the pan, and I used a little red onion, too, as I only had one shallot. Sarah, your recipes always seem to be so simple yet exhume such great flavor!

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