This fresh and simple Thai shrimp salad can be served as a light lunch or as part of a Thai-style dinner. The salad can get spicy, depending on the variety of hot chili peppers you are using. Be sure to use a large, heavy-bottomed stainless steel skillet for cooking the shrimp. You'll need a pan that can hold enough heat, but that is also light enough to handle to keep the shrimp moving in the pan. Shrimp is high in betaine (trimethylglycine), which is used in an enzyme in the methylation cycle that reduces homocysteine to methionine. High levels of homocysteine in the body have been linked to cardiovascular disease, stroke, and neurodegenerative diseases. Consuming more foods high in betaine can help to maintain healthy homocysteine levels!
Ingredients
2 tablespoons
avocado oil
1 pounds
shrimp
3 cloves
garlic
¼ teaspoons
sea salt
1 large
English cucumbers
sliced on the diagonal
2 medium
shallots
thinly sliced
2
fresh hot red peppers
thinly sliced
½ cups
cilantro
finely chopped
3 tablespoons
lime juice
2 teaspoons
fish sauce