Crispy Shrimp and Vegetable Salad with Dressing

This Crispy Shrimp and Vegetable Salad is a delightful low-carb dish that combines crunchy shrimp with fresh, vibrant vegetables, all drizzled with a zesty dressing. Perfect for a light supper, it's both satisfying and packed with flavor.

Ingredients

• Shrimp - 250 grams, peeled and deveined
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mixed salad greens (spinach, arugula, romaine) - 100 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 small, sliced
• Red bell pepper - 1/2, sliced
• Avocado - 1/2, diced
• Lemon juice - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Vinegar (apple cider or white) - 1 tablespoon

Steps

1. In a bowl, combine shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss until shrimp are evenly coated.
2. Heat a non-stick skillet over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes on each side, or until they are golden and crispy. Remove from heat and set aside.
3. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, and avocado.
4. In a small bowl, whisk together lemon juice, Dijon mustard, and vinegar to create the dressing.
5. Pour the dressing over the salad and toss gently to combine.
6. Divide the salad between two plates and top each with the crispy shrimp. Serve immediately.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, helping to build and repair tissues.
• Contains healthy fats from olive oil and avocado, which are beneficial for heart health.

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