Shrimp Salad

This vibrant Low Carb Shrimp Salad combines succulent shrimp with crisp vegetables and a zesty lime dressing for a refreshing meal. Perfect for a light lunch or dinner, it’s packed with flavor and nutrients while keeping carbs at bay.

Ingredients

• Shrimp (peeled and deveined) - 250 grams
• Mixed salad greens - 150 grams
• Cherry tomatoes - 100 grams
• Cucumber - 1 medium
• Avocado - 1 small
• Red onion - 50 grams
• Olive oil - 2 tablespoons
• Lime juice - 1 tablespoon
• Garlic powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 2 tablespoons (chopped)

Steps

1. In a medium pot, bring water to a boil and add the shrimp. Cook for 2-3 minutes until they turn pink and opaque. Drain and set aside to cool.
2. While the shrimp cool, wash and prepare the salad greens, cherry tomatoes, cucumber, avocado, and red onion. Slice the cucumber and avocado, and halve the cherry tomatoes.
3. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, avocado, and red onion.
4. In a small bowl, whisk together the olive oil, lime juice, garlic powder, salt, and black pepper to create the dressing.
5. Add the cooled shrimp to the salad bowl, drizzle the dressing over the top, and toss gently to combine.
6. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle health and weight management.
• Rich in healthy fats from avocado and olive oil, promoting heart health.

Tags