Servings: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 lb large Shrimp, peeled and deveined
- 1 head of Broccoli, chopped into small florets
- 1/2 Red onion, thinly sliced
- 1/2 cup Sliced almonds
- 1/4 cup Mayonnaise
- 1/4 cup Plain Greek yogurt
- 2 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp Honey
- Salt and black pepper, to taste
Instructions
- In a large pot of salted boiling water, blanch the broccoli florets for 2-3 minutes or until tender but still crisp. Drain and rinse under cold water to stop the cooking process.
- In a large skillet, toast the sliced almonds over medium heat for 2-3 minutes, frequently stirring, until golden brown. Remove from heat and set aside.
- In a small bowl, whisk the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- Combine the cooked shrimp, blanched broccoli, sliced red onion, and toasted sliced almonds in a large bowl. Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
- Enjoy your delicious and low-carb shrimp and broccoli salad!
Note: Add other vegetables such as bell peppers or cherry tomatoes, to this salad to increase its nutritional value.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 320 kcal
Total Fat: 23g
Saturated Fat: 3g
Total Carbohydrates: 12g
Dietary Fiber: 4g
Sugar: 5g
Protein: 20g
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 Broccoli 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.