This salad is sure to make your tastebuds feel the heat! It is packed with protein and good fats, is filling, and deliciously spicy! The spicy part is the shrimp, which is cooked with chili paste and garlic. A ginger dressing finishes the salad delightfully.
The ginger, soy sauce, and lime juice in the dressing cut through the spicy shrimp and savory vegetables for a tasteful keto-friendly salad.
Yields 4 servings of Spicy Shrimp Avocado Salad
The Preparation
Shrimp Salad:
- 2 medium avocado
- 1/2 medium lime, juice
- 5 ounce cucumber
- 2 ounce baby spinach
- 2 ounce cherry tomato, sliced
- 3 tablespoon olive oil, for frying
- 1 teaspoon fresh garlic, minced
- 1 tablespoon chili paste
- 10 ounce shrimp, peeled
Ginger Dressing:
- 1/4 cup olive oil
- 1 tablespoon fresh ginger, minced
- 1/2 medium lime, juice
- 1/2 tablespoon soy sauce (or coconut aminos)
- 1 teaspoon fresh garlic, minced
- Salt and pepper to taste
The Execution
1. Measure out and prepare all the ingredients.
2. Cut up the avocado into slices and discard the pit. Squeeze lime juice over the avocado. Slice the cucumbers.
3. Plate the spinach, avocado slices, cucumbers slices, and cherry tomatoes. Season with salt and pepper to taste.
4. In a frying pan, add the olive oil, garlic, and chili paste. Add in the shrimp and fry for a few minutes each on both sides.
5. Add the cooked shrimp to the top of the salad.
6. Combine ingredients for the dressing: olive oil, ginger, lime juice, soy sauce, and garlic in a bowl and blend together using an immersion blender.
7. Top the salad with the ginger dressing.
8. Season with additional salt and pepper if desired. Enjoy!
This makes a total of 4 servings of Spicy Shrimp Avocado Salad. Each serving comes out to be 440 calories, 38.1g fat, 5.5g net carbs, and 17.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2.00 medium avocado | 601 | 55.5 | 31.1 | 24.5 | 6.6 | 7.1 |
| 0.50 medium lime | 10 | 0.1 | 3.5 | 0.9 | 2.6 | 0.2 |
| 5.00 ounce cucumber | 21 | 0.2 | 5.2 | 0.7 | 4.4 | 0.9 |
| 2.00 ounce baby spinach | 13 | 0.2 | 2.1 | 1.3 | 0.8 | 1.6 |
| 2.00 ounce cherry tomatoes | 10 | 0.1 | 2.2 | 0.7 | 1.5 | 0.5 |
| 3.00 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 1.00 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1.00 tablespoon chili paste | 3 | 0.1 | 0.6 | 0.1 | 0.5 | 0.1 |
| 10.00 ounce shrimp | 241 | 1.5 | 0 | 0 | 0 | 57 |
| 0.25 cup olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon fresh ginger | 5 | 0.1 | 1.1 | 0.1 | 1 | 0.1 |
| 0.50 medium lime | 10 | 0.1 | 3.5 | 0.9 | 2.6 | 0.2 |
| 0.50 tablespoon soy sauce | 4 | 0.1 | 0.4 | 0.1 | 0.3 | 0.7 |
| 1.00 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1763 | 152.3 | 51.5 | 29.4 | 22.1 | 68.8 |
| Per Serving (/4) | 440.8 | 38.1 | 12.9 | 7.4 | 5.5 | 17.2 |
Spicy Shrimp Avocado Salad
Ingredients
Shrimp Salad:
- 2 medium avocado
- ½ medium lime juice
- 5 ounce cucumber
- 2 ounce baby spinach
- 2 ounce cherry tomato sliced
- 3 tablespoon olive oil for frying
- 1 teaspoon fresh garlic minced
- 1 tablespoon chili paste
- 10 ounce shrimp peeled
Ginger Dressing:
- ¼ cup olive oil
- 1 tablespoon fresh ginger minced
- ½ medium lime juice
- ½ tablespoon soy sauce or coconut aminos
- 1 teaspoon fresh garlic minced
- Salt and pepper to taste
