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Mexican Shrimp and Vegetable Salad


Atkins Mexican Shrimp and Vegetable Salad
8.5g
Net Carbs
Prep Time: 30 Minutes
Style:Mexican
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate

33g

Protein

15.8g

Fat

4.9g

Fiber

325.2kcal

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 4 medium Turnips
  • 1 medium Carrots
  • 3 tablespoon Extra Virgin Olive Oil
  • 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
  • 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.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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