Spicy shrimp salad
Get your heat on with this piquant keto salad that will surely awaken your senses and tease those hungry taste buds! Hot shrimp with smooth avocado and crunchy cucumber, combined with a delicious ginger and garlic dressing. In other words: the perfect salad!
USMetric
servingservings
Ingredients
- 2 2 avocadoavocados
- ½ ½ lime, juicelimes, juice
- 5 oz. 150 g cucumber
- 2 oz. 50 g baby spinach
- 3 tbsp 3 tbsp olive oil, for frying
- 1 1 garlic clove, pressedgarlic cloves, pressed
- 2 tsp 2 tsp chili powder or sambal oelek
- 10 oz. 275 g shrimp, peeled
- fresh cilantro, for serving
- 2 tbsp 2 tbsp hazelnuts or salted peanuts (optional)
Ginger dressing
- ¼ cup 60 ml light olive oil or avocado oil
- 1 tbsp 1 tbsp fresh ginger, minced
- ½ ½ lime, juicelimes, juice
- ½ tbsp ½ tbsp tamari soy sauce
- ½ ½ garlic clove, pressedgarlic cloves, pressed
- salt and pepper, to taste
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Making low carb simple
Instructions
- Split avocado in half and remove pit. Scoop out avocado pieces with a spoon and cut in slices. Squeeze some lime juice over avocado. Peel and slice cucumber.
- Combine spinach, avocado and cucumber on a plate. Season with sea salt.
- Fry garlic and chili in oil. Add shrimp and fry on each side for a few minutes if raw. Pre-cooked shrimp should only be heated up quickly. Salt and pepper to taste.
- Add shrimp on top of vegetables and sprinkle with nuts and cilantro.
- Mix ingredients for dressing with an immersion blender and drizzle over salad.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
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