Recipes

Mexican Shrimp and Vegetable Salad Recipe

Atkins Mexican Shrimp and Vegetable Salad
8.5g
Net Carbs
Prep Time: 30 Minutes
Style:Mexican
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
33g

Protein

15.8g

Fat

4.9g

Fiber

325.2cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 4 medium Turnips
  • 1 medium Carrots
  • 3 tablespoon Extra Virgin Olive Oil
  • 0 3/4 cup Green Tomato Chile Sauce (Salsa Verde)
  • 2 lb Shrimp
  • 1 medium whole (2-3/5" dia) Red Tomatoes
  • 1 head (5" dia) Butterhead Lettuce (Includes Boston and Bibb Types)
  • 1 fruit without skin and seeds California Avocados
  • 0 1/4 cup Cilantro (Coriander)

DIRECTIONS

  1. In a medium saucepan, cook diced turnips and diced carrot in lightly salted boiling water 7 to 8 minutes, until crisp-tender. Drain and rinse under cold water. Pat dry.
  2. Heat oil in a large skillet over medium-high heat. Add salsa and cook 5 minutes, until slightly thickened. Add shrimp and cook 2 minutes. Stir in tomato and vegetables; cook 2 minutes more until shrimp are just cooked and vegetables are heated through.
  3. Arrange lettuce leaves on individual serving plates. Top with shrimp mixture; garnish with sliced avocado and cilantro.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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