Servings: 4 servings
Prep time: 15 minutes
Cook time: 6 minutes
Total time: 21 minutes
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 1 bunch of Radishes, thinly sliced
- 1/2 Red onion, thinly sliced
- 2 tbsp. Olive oil
- 1 tbsp. Lemon juice
- 1 tbsp. Dijon mustard
- 1 tsp Honey
- Salt and black pepper, to taste
- 1/4 cup Chopped fresh parsley
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and shrimp to the skillet and cook for 2-3 minutes on each side or until the shrimp are pink and cooked through. Remove from heat and set aside.
- In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
- Combine the cooked shrimp, sliced radishes, and sliced red onion in a large bowl. Pour the dressing over the salad and toss to combine.
- Sprinkle the chopped parsley over the top of the salad before serving.
- Enjoy your delicious and low-carb shrimp and radish salad!
Nutrition Facts
Calories: 190 kcal
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 170 mg
Sodium: 380 mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugar: 3g
Protein: 21g
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 Radish 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.