Food for Glowing Skin
Eating nutritious food does more for your body than keep it trim. The vitamins and minerals we consume in a varied diet help with all of our body functions, including healthy skin production. Drinking plenty of water also aids in keeping the skin hydrated and plump.
Some ingredients to add to your diet include sweet potatoes, avocados, fatty fish (including salmon and mackerel), broccoli, tomatoes and walnuts.
This Grilled Shrimp with Melon & Pineapple Salsa recipe from Zipongo uses these skin-healthy ingredients for a delicious summer meal that will get you glowing:
Pineapple is commonly used to treat acne, as it contains high amounts of bromelain, an enzyme that softens skin and fights inflammation and swelling.
Shrimp contains high levels of a certain carotenoid called astaxanthin, which is a powerful antioxidant that can greatly reduce the signs of aging in the skin related to UVA and sunlight.
Red Bell Peppers have both beta-carotene and Vitamin C, which is used for creating collagen, a protein that keeps skin firm and strong.
- 1 lb raw shrimp, (16-20 per lb), peeled and de-veined
- 2 tbsp canola oil, divided
- 2 tsp finely grated fresh ginger, divided
- 2 tsp minced seeded jalapeño, divided
- 2 cups finely diced firm ripe melon
- 1 cup finely diced fresh pineapple
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red onion
- 3 tbsp rice vinegar
- 2 tbsp finely chopped fresh mint, plus 4 sprigs for garnish
- 1/2 tsp kosher salt
- 4 large lettuce leaves, such as Boston, romaine or iceberg
- 4 lime wedges
- Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.
- Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño. Refrigerate until cold, about 30 minutes or up to 4 hours.
- About 20 minutes before serving, preheat grill to high.
- Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end. Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side. When cool enough to handle, slide the shrimp off the skewers.
- To serve, arrange one large lettuce leaf on each dinner plate. Spoon salsa onto the lettuce and top with shrimp. Garnish each serving with a lime wedge and a mint sprig.