Servings: 4 servings
Prep time: 10 minutes
Cook time: 4 minutes
Total time: 14 minutes
Ingredients
- 2 lb Medium shrimp – deveined and shelled
- 3 tbsp Coconut oil
- ¼ cup Olive oil
- 1 Onion – diced
- 2 tbsp White vinegar
- 1 tbsp Dijon mustard
- Kosher salt
- Fresh black pepper – cracked
- 10 oz Baby spinach leaves
- 4 oz Feta cheese crumbles
Instructions
- Heat the coconut oil over medium-high heat in a large skillet. Sauté the shrimp for 3 to 4 minutes or until they become pink and opaque. Take the pan off the heat.
- In a medium mixing bowl, combine MCT oil, shallot, vinegar, mustard, and sweetener—season with salt and pepper to taste. Mix the shrimp with the dressing.
- Arrange baby spinach on a plate and top it with the shrimp. Drizzle with the remaining dressing and sprinkle with the feta crumbles.
Other Keto Shrimp Recipes
Nutrition Facts
Calories: 468kcal
Fat: 31g
Saturated Fat: 24g
Carbohydrates: 6.5g
Protein: 36g
Fiber: 1.3g
Sugar: 2g
Sodium: 1673mg
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 Spinach Salad
Refrigerate shrimp salad in a tightly sealed container. It can be stored for up to two days. Give it a quick toss before serving to incorporate the dressing.