Low Carb Shrimp Fajita Salad
9.5g
Net Carbs
7.2g
Protein
21.1g
Fat
7.2g
Fiber
335
Calories
Ingredients:
- 1 teaspoon powder chili peppers USDA
- 1/2 teaspoon table salt USDA
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder USDA
- 6 tablespoons olive oil USDA
- 2 tablespoons lime juice, unsweetened USDA
- 1/4 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1/4 teaspoon fresh garlic FNDDS
- 1 cup fresh onion, mature FNDDS
- 1 cup fresh green bell pepper USDA
- 1 cup fresh red bell pepper, sliced Canadian Nutrient File
- 16 ounces raw shrimp, large USDA
- 4 cups fresh romaine lettuce USDA
- 12 eas fresh red cherry tomatoes USDA
- 1 cup fresh cilantro FNDDS
- 1 ea fresh avocado USDA
- 1 ea fresh jalapeno peppers USDA
Directions:
- In a small bowl or cup mix fajita seasoning blend by combining chili powder, salt, garlic powder, smoked paprika, and ground cumin until well mixed and evenly distributed. Set aside.
- In a small bowl, whisk together ¼ cup olive oil, lime juice, minced or pressed fresh garlic, and ½ teaspoon fajita seasoning mix (from step one). Set aside.
- Warm a 10-inch skillet over medium heat. Add one tablespoon olive oil and when warm, add onion and sauté for 3 minutes, until becoming translucent. Add sliced bell peppers and continue to sauté until tender, about 3 minutes. Sprinkle with ½ teaspoon fajita seasoning mix and continue to sauté stirring to evenly coat all the vegetables, until fragrant, about 1 minute. Set aside on a plate and tent with foil to keep warm.
- Pat shrimp dry and sprinkle with the remaining fajita seasoning blend (1 ½ teaspoons), tossing to evenly coat. Place the skillet back over medium heat with the last tablespoon oil. Cook shrimp in batches until just done, about 30 seconds per side.
- To assemble salads, place 1 cup romaine lettuce on each of 4 plates. Top each plate with one quarter of the onions and peppers (about 60g), one quarter of the shrimp (about 99g), one quarter cup cilantro leaves, 3 sliced grape tomatoes, one quarter of a sliced avocado, and one quarter of thinly sliced jalapeno. Drizzle each salad with 1 ½ tablespoons lime dressing and serve while the shrimp and vegetables are warm.
Serve along side a warm low carb tortilla if your carb goals allow.
