Crispy Shrimp and Vegetable Salad with Dressing and Sauce and Garlic

This Crispy Shrimp and Vegetable Salad is a delightful medley of flavors and textures, featuring perfectly seasoned shrimp paired with fresh, crunchy vegetables. Tossed in a zesty garlic dressing, it's a satisfying low-carb meal that's both healthy and delicious.

Ingredients

• Shrimp (peeled and deveined) - 250 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 3 cloves
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mixed salad greens (e.g., spinach, arugula) - 150 grams
• Cucumber (sliced) - 1 small
• Cherry tomatoes (halved) - 100 grams
• Avocado (diced) - 1 small
• Lemon juice - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Honey (optional) - 1/2 teaspoon
• Fresh parsley (chopped) - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. In a bowl, combine shrimp, 1 tablespoon of olive oil, minced garlic, paprika, salt, and pepper. Toss to coat the shrimp evenly.
3. Spread the shrimp in a single layer on a baking sheet and bake for 12-15 minutes, or until the shrimp are pink and cooked through.
4. While the shrimp is baking, prepare the salad. In a large bowl, combine mixed salad greens, cucumber, cherry tomatoes, and avocado.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, and honey (if using) to create the dressing.
6. Once the shrimp are done, add them to the salad bowl and drizzle with the dressing. Toss gently to combine.
7. Garnish with chopped parsley before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 700 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, supporting muscle growth and repair.
• Rich in healthy fats from olive oil and avocado, promoting heart health.

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