Mexican Shrimp and Vegetable Salad Recipe
![Atkins Mexican Shrimp and Vegetable Salad](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/f0d4d2937624d86b2812d7d37387b24f_Mexican%20Shrimp%20andVegetable%20Salad.jpg)
8.5g
Net Carbs
Net Carbs
Prep Time: 30 Minutes
Style:Mexican
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult
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
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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4 medium Turnips
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1 medium Carrots
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3 tablespoon Extra Virgin Olive Oil
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0 3/4 cup Green Tomato Chile Sauce (Salsa Verde)
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2 lb Shrimp
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1 medium whole (2-3/5" dia) Red Tomatoes
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1 head (5" dia) Butterhead Lettuce (Includes Boston and Bibb Types)
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1 fruit without skin and seeds California Avocados
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0 1/4 cup Cilantro (Coriander)
DIRECTIONS
- 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.
- 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.
- 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.