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Recipe: Grilled Shrimp with Marinated Cucumbers, Kale, and Cauliflower

Bonus recipe from The Negative Calorie Diet by Rocco Dispirito.

By
Kara Rota
2-minute read

M A K E S 4 S E R V I N GS

P R E P T I M E : 10 M I N U T E S

CO O K T I M E : 10 M I N U T E S

This recipe uses a Middle Eastern spice mixture called baharat that adds exotic flavor and depth to virtually any dish. One of the several spices in this blend is black pepper, known to promote a healthy metabolism. Add in three negative calorie veggies—kale, cauliflower, and cucumber—and you have a unique and delicious fat- burning meal.
Per serving:

194 calories

6g fat

25.5g protein

9.45g carbohydrates

2.5g fiber 172mg sodium

Ingredients:

2 tablespoons freshly squeezed lemon juice

6 caper berries, lightly chopped

1  tablespoon extra-virgin olive oil

4 cups thinly sliced cucumbers

2 cups grated cauliflower (grated on large side of box grater)

1½ cups finely chopped kale, tough ribs removed

Salt

Baharat spice blend (available at ethnic stores and many grocery stores)

Olive oil cooking spray

16 ounces peeled, cleaned, and deveined shrimp

Method:

1.         Combine the lemon juice, caper berries, and olive oil in a large mixing bowl. Add the vegetables and toss to coat well. Season with salt and the baharat spice blend.

2.         Preheat a grill or a grill pan to medium-high. Spray the shrimp with cooking spray, then season them with salt and the spice blend. Place on the grill and cook on each side until lightly charred and cooked through, about 2 minutes per side.

3.         Add the shrimp to the bowl and toss quickly to combine. Spoon the mixture onto four plates, dividing it equally, and serve.

Excerpted from The Negative Calorie Diet by Rocco Dispirito. Copyright © 2016 by Flavorworks Inc. A HarperWave book, an imprint of HarperCollins Publishers. Photos copyright Flavorworks Inc.

 

About the Author

Kara Rota

Kara Rota headed children’s programming at Chicago’s Green City Market and studied food politics at Sarah Lawrence College. Kara has been a featured speaker at numerous venues including Food Book Fair, the Roger Smith Food Conference, and the Brooklyn Food Conference. She has written about food for Irish America Magazine, West Side Rag, Recipe Relay, and Food + Tech Connect, and is the former Director of Editorial & Partnerships at Cookstr.com.