Roasted turmeric shrimp with Brussels sprout and cilantro salad

A mandoline and a pound of Brussels sprouts is 15 real minutes of knife work, timed to finish exactly when the shrimp comes out of the oven. This is not a five-minute side. What you get for it is a salad with actual crunch and color, not the soft, steamed-down vegetable pile AIP dinners default to.

Shrimp is one of the few foods that contains astaxanthin, a pigment researchers associate with antioxidant activity, alongside selenium for thyroid hormone conversion. The raw Brussels sprouts underneath account for most of the folate and vitamin C on this plate, nutrients that matter while your immune system is working to settle down.

Buy shrimp from a supplier whose sourcing you actually trust, wild-caught when the budget allows it. Once it is plated, spend the extra 10 seconds making it look intentional instead of dumped from the pan. A meal you slow down for tends to get chewed properly, which is its own small favor to a gut that is already working hard.

Ingredients

Shrimp

• 1 lb shrimp, peeled and deveined
• 2 tablespoons avocado oil
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger powder
• 2 garlic cloves, minced
• 1/4 teaspoon salt

Brussels sprout and cilantro salad

• 1 lb Brussels sprouts, trimmed and thinly shaved or sliced
• 1/2 cup fresh cilantro, roughly chopped
• 2 green onions, thinly sliced

Dressing

• Juice of 1 lemon
• 1/4 cup olive oil
• 1 teaspoon honey
• 1/2 teaspoon salt

Method

Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper.

Combine the shrimp with the avocado oil, turmeric, ginger powder, minced garlic, and salt. Toss until every piece is coated.

Spread the shrimp in a single layer on the prepared baking sheet. Roast for 8 to 10 minutes, until the shrimp are pink and just cooked through. Do not overcook.

While the shrimp roast, prepare the salad. Shave or thinly slice the Brussels sprouts using a mandoline or a sharp knife. Place them in a large bowl. Add the cilantro and green onions.

Whisk together the lemon juice, olive oil, honey, and salt. Taste and adjust seasoning. Pour the dressing over the salad and toss well.

Divide the salad between plates. Top with the roasted shrimp and serve immediately.

Air fryer variation

Preheat the air fryer to 400 F (200 C). Prepare the shrimp as above with all the same seasonings. Arrange in a single layer in the basket, working in batches if needed. Cook for 6 to 8 minutes, shaking the basket once halfway through. Prepare the salad fresh while the shrimp cook.

*Adapted from lichenpaleolovingaip.com*

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