Keto Shrimp with Avocado and Tomato Salad

DifficultyModerate
Yield1 servings
Prep5 mins
Cook5 mins

6.9g

Net Carbs

21.5g

Protein

23.7g

Fat

8.0g

Fiber

354

Calories

Keto Shrimp with Avocado and Tomato Salad
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

Ingredients:

  • 12 large Shrimps
  • 1 sprig Cilantro
  • 1/2 fruit without skin and seed California Avocados
  • 5 Cherry Tomatoes
  • 2 cups Romaine, raw, hearts

Directions:

Use the Atkins recipe to make Creamy Italian Dressing, you will need 2 tablespoons. 
  1. Steam shrimp in a steamer basket over boiling water until they turn pink and just start to curl.  Immediately transfer to a bowl filled with ice and cold water.  Drain , pat dry, peel and devein.  Or use frozen precooked shrimp that have been thoroughly thawed.  Coarsely chop if large and put into a bowl. 
  2. Add the chopped avocado, halved cherry tomatoes, chopped cilantro and Romaine in the bowl with the shrimp and toss with the dressing.  Serve immediately.

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