Servings: 2 servings
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Ingredients
For the Shrimp:
- 1 tablespoon Olive oil
- ½ pounds Shrimp (tail-on) – deveined and shelled
- Salt and pepper
For the Salad:
- 4 cups Romaine lettuce – chopped
- 1 cup Cherry tomato – cut in half
- ¼ Red onion – chopped
- ¼ Avocado – sliced and peeled
- Fresh parsley – chopped
For the Dressing:
- 1 tablespoon Lemon juice
- 3 tablespoon Olive oil – extra virgin
- 1 tablespoon Dijon mustard
- Salt and ground black pepper
Instructions
For the Shrimp:
- Pat dry the shrimp with paper towels and place them in a medium mixing bowl.
- Season with salt and pepper. Mix well.
- Heat olive oil in a skillet over medium-high heat. Place the shrimp and cook for 1-2 minutes per side or until done. Set aside.
For the Salad:
- Combine lettuce, cherry tomatoes, red onions, avocado, and cooked shrimp in a large salad dish.
- Pour the freshly squeezed lemon juice, olive oil, and Dijon mustard into a mason jar. Season with salt and pepper and mix everything using a whisk. Continue whisking while streaming the olive oil dressing.
- Taste to check if seasoned to your liking. Pour over salad and top with fresh parsley
Other Keto Shrimp Recipes
Nutrition Facts
Calories: 345kCal
Calories from Fat: 333kcal
Fat: 25g
Saturated Fat: 4g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 17g
Cholesterol: 165mg
Sodium: 1252mg
Potassium: 766mg
Carbohydrates: 13g
Fiber: 5g
Sugar: 6g
Protein: 29g
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 Tomato Salad
Store any leftover shrimp salad in the fridge in an airtight glass jar for up to three days. To prevent the salad from becoming soggy, keep the dressing separately.