Servings: 4 servings
Prep time: 15 minutes
Cook time: 6 minutes
Total time: 21 minutes
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 4 cups Arugula
- 1 Avocado, sliced
- 1/2 Red onion, sliced
- 1/4 cup Chopped fresh parsley
- 1/4 cup Chopped fresh cilantro
- 1/4 cup Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- Salt and black pepper to taste
Instructions
- Combine the arugula, sliced avocado, red onion, chopped parsley, and chopped cilantro in a large bowl. Toss to combine.
- Whisk the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a separate bowl.
- Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
- Add the cooked shrimp to the salad and drizzle with the dressing. Toss to combine.
- Serve immediately and enjoy your delicious low-carb shrimp and arugula salad!
Nutrition Facts
Calories: 371 kcal
Total Fat: 26g
Saturated Fat: 4g
Total Carbohydrates: 9g
Dietary Fiber: 5g
Sugars: 2g
Protein: 28g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition 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 Low-Carb Shrimp and Arugula Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
