The Anti-Inflammatory Benefits of Omega-3 Fatty Acids

Benefits of Omega-3 Fatty Acids

Shared by Dr. Erik Waldeland

Benefits of Omega-3 Fatty Acids

This recipe is one of my favorites when meal prepping for the week because it is so simple to put together, and it is packed with healthy ingredients that provide tons of vitamins and minerals.  Shrimp, as well as other seafoods such as salmon, sardines, and cod, are high in Omega-3 fatty acids.  This is an essential nutrient (meaning our body cannot produce it naturally) that has dozens of health benefits, and it is crucial that we get enough in our diets daily either through the food we eat or supplementation.  Not only are shrimp high in these healthy Omega-3 fatty acids, but they are also relatively high in protein while being very lean.

The research shows us how beneficial Shrimp, and other seafoods, can be for our bodies. Below are a couple of key findings on why adding Seafood to your diet can help keep you healthy.

  • Seafood appears to confer a wide range of benefits related to healthy ageing.
  • Seafoods are a vital source of protein in many developing countries and contain micronutrients include omega-3 fatty acids, selenium, vitamins B12 and D and taurine.
  • Omega-3 fatty acids are one of the best anti-inflammatory nutrients we can consume.

 

Ingredients
  • 1 pound medium Pan-Seared Citrus Shrimp, (I use 31/40 shrimp)
  • 8 cups greens , (such as arugula, spinach, or spring mix)
  • Fruity or lemon-flavored extra virgin olive oil
  • Juice of 1/2 lemon or 1/2 orange
  • 1 avocado , sliced or diced
  • 1 shallot , minced
  • 4 ounces sliced almonds , toasted
  • Kosher salt and freshly ground black pepper

 

Instructions
  1. Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
  2. Toss the shrimp with the salad greens in a large bowl.
  3. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus and toss lightly to coat.
  4. Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

 

References

Lund, E. K. (2013). Health benefits of seafood; is it just the fatty acids? Food Chemistry, 140(3), 413–420. https://doi.org/10.1016/j.foodchem.2013.01.034

 

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