Shrimp and blueberries… interesting, right? But whoever thought of putting the two together in the same meal was on to something mainly because blueberries are, well, sweet and tangy, while shrimp are at the other end of the taste spectrum, being somewhat salty (and crunchy).
Blueberries are also a rich source of Vitamin C and fiber along with other nutrients and minerals that are good for our well-being. On the other hand, shrimp is packed with minerals and vitamins, including Vitamins B3 and Vitamin D, iron, calcium, and zinc. Shrimp also happens to be a rich source of calcium, which makes it great for bone health.
So, that settles it. Both are great sources for most of the vitamins and minerals required for good health. In other words, if they are not already part of your healthy diet, then you don’t know what you’re missing. So, if you are looking to add a healthy dose of blue with a touch of crunch, then here are a few recipes that include shrimp and blueberries that you can try today.
Blueberry Shrimp Salad with Lemon Vinaigrette
Salad with Blueberries and Lemon Vinaigrette
- 34 kilograms (about 20) boiled or medium-size grilled shrimp
- 1 cup blueberries, fresh
- 1/2 cup roasted walnut bits
- 1/2 cup cooked green peas
- A pound (about 4 cups) salad greens, mixed
- 2 oz. (about 1/2 cup) crumbled hard white cheese
- Toss shrimp, blueberries, walnut bits, edamame (or peas), and salad leaves in a big salad bowl.
- Divide the salad evenly among six dishes.
- Drizzle Lemon Vinaigrette on top.
- Serve salads with a sprinkling of cheese around the borders.
Shrimp in Blueberry Sauce
- 2 cups Blueberries
- 1 tbsp. Cornstarch
- 1 tsp. lemon juice
- 1 cup water
- 1 1/2 pound sugar
- 3/4 cup peeled and deveined shrimp
- 1/8 teaspoon salt
- In a bouillon pot, cook the shrimp.
- Drain and set aside to cool.
- In a large mixing bowl, combine cornstarch, salt, lemon juice, and sugar. Bring the water to a boil. Simmer for 10 minutes after adding the blueberries.
- Pour the sauce into the dish and place the shrimp on top.
Spicy Shrimp Tacos with Blueberry Corn Salsa
- 3/4 cup fresh or frozen and thawed corn kernels 4 teaspoons olive oil, split
- 1 cup blueberries from Driscoll’s
- 1/4 cup white onion, chopped
- 2 tbsp. fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt + 1/8 teaspoon salt, split
- 1 pound big peeled and deveined shrimp
- 1 teaspoon cumin 1 teaspoon chili powder
- 1/8 to 1/4 teaspoon cayenne
- 8 tortillas de maz
- In a large nonstick skillet, heat 1 teaspoon of oil over medium-high heat. Cook for approximately 2 minutes or until the corn begins to color. Cook for 30 seconds after adding the blueberries.
- In a large mixing basin, combine the blueberry corn mixture with the onion, cilantro, jalapeno, lime juice, and 1/8 teaspoon salt; set aside.
- In a medium mixing bowl, combine the shrimp, cumin, chili powder, cayenne pepper, and the remaining 1/4 teaspoon salt.
- Cook for 1 1/2 to 2 minutes per side, or until the shrimp are opaque and cooked through.
- Keep warm by transferring to a platter.
- Rep with the remaining shrimp and oil.
- Toasted tortillas should be heated according to the package recommendations.
- Place 2 on each serving platter and top with blueberry salsa and shrimp. Serve right away.
Recipe for Shrimp with Blueberries
- 1 tablespoon mayonnaise
- 1/2 cup yogurt (plain)
- Curry powder, 1 tbsp.
- A quarter teaspoon of cayenne pepper
- 1 teaspoon of salt
- Combine blueberries, onions, and shrimp in a mixing bowl;
- Toss with dressing to coat.
- Garnish with cantaloupe and serve on salad leaves.
- Green grapes are optional.
Blueberries Nutritional Facts
Blueberries taste great and also have an abundance of nutrients, vitamins, and minerals.
Blueberries are mostly made up of 14 percent carbohydrates, 84 percent water, and a few grams of fat and protein. The majority of the carbohydrates in blueberries come from fructose and glucose, which are simple sugars, but they also include fiber as well. The good news is that they do not cause large blood sugar increases and are regarded safe for diabetics because this score is quite low.
Dietary fiber is an important element of a balanced diet that may prevent you from a variety of illnesses. Blueberries include 3.6 grams of fiber per cup. In fact, fiber accounts for around 16 percent of the carb content in these berries.
A 100-gram serving of raw blueberries has the following nutrients;
- Calories: 57
- Water: 84%
- Protein: 0.7 grams
- Carbs: 14.5 grams
- Sugar: 10 grams
- Fiber: 2.4 grams
- Fat: 0.3 grams
Shrimp Nutritional Facts:
Shrimp are incredibly nutritious and healthy. The nutrition facts shown below are for 3 oz. (84g) of boiling or steaming shrimp.
- 76 calories
- Fat: 1 gram of fat
- Sodium: 292 mg sodium
- Carbohydrates: 1 gram of carbohydrates
- Fiber: 0g fiber
- Sugar: 0 g of sugar
- Protein: 15 g protein
Shrimp has an extremely low carbohydrate content, with only 1 gram per 3 oz. meal. Shrimp contains no fiber because it is not a plant-based food. However, the cooking technique and preparation have an impact on nutritional values. Carbohydrate content will be greater in shrimp that have been breaded with flour and breadcrumbs.
Shrimp has around 1 gram of fat per 3 oz. meal; however, they are nearly free of the saturated fats linked to heart disease. The majority of the fat in shrimp comes from polyunsaturated and omega-3 fatty acids, which are both healthy. Cooking shrimp in oil, on the other hand, raises the total fat level of the meal.
1 cup of shrimp has 25 grams of lean protein. Shrimp has all of the necessary amino acids that the body needs. It’s a heart-healthy method to get more protein without adding to your saturated fat consumption.
Minerals and Vitamins
- Vitamin B12 and phosphorus are abundant in shrimp.
- 3 Shrimp include choline, iron, potassium, zinc, and calcium