Servings: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 1 lb Jumbo shrimp – deveined and shelled
- 8 cups Baby arugula
- 1 Avocado – diced
- 4 tbsp Extra virgin olive oil
- 2 Lemons – 1 for juice, 1 cut into wedges
- Sea salt
- Fresh pepper – cracked
Instructions
- Combine the arugula, shrimp, and avocado in a large mixing bowl. Drizzle with half of the olive oil, juice of one lemon, and season with salt and pepper to taste.
- Toss lightly to combine, then drizzle with olive oil to lightly coat the arugula. Taste and adjust seasonings.
- Serve with lemon wedges.
Other Keto Shrimp Recipes
Nutrition Facts
Calories: 345kcal
Carbohydrates: 10g
Fat: 23g
Saturated Fat: 3g
Unsaturated Fat: 6g
Cholesterol: 282mg
Sodium: 896mg
Fiber: 5g
Protein: 25g
Potassium: 556mg
Sugar: 2g
Vitamin A: 1025IU
Vitamin C: 44.3mg
Calcium: 249mg
Iron: 3.7mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Shrimp and Arugula Salad
Refrigerate shrimp salad in a tightly sealed container after it has been prepared. It can be stored for up to two days.
