Shrimp Avocado Salad
My easy shrimp avocado salad is ready in 10 minutes! This Mediterranean-style recipe is high protein, low carb and super tasty.
Servings: 2
Calories: 365kcal
Ingredients
Shrimps & Marinade
- 9 oz large raw shrimp peeled + deveined, 250g, *** see notes on how to use pre-cooked shrimp
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon lime juice or lemon juice
- 2 cloves garlic minced
- Pinch salt and pepper
- 1 tablespoon olive oil
Other Salad Ingredients
- 1 avocado diced (90g)
- 2 handfuls rocket salad / arugula 1 bag, 60g
- 1 tablespoon coriander (cilantro) fresh, chopped, or use parsley
- 2 tablespoon toasted pumpkin seeds 15g
Dressing
- 1.5 tablespoon extra virgin olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon red wine vinegar
- Pinch salt and pepper to taste
Instructions
- In a bowl, stir together the shrimp, cumin, paprika, oregano, lime juice, garlic, salt, pepper and 1 teaspoon of olive oil. Toss to combine.
- Heat 2 teaspoons of olive oil in a non-stick frying pan. Cook the shrimp for 3 - 4 minutes on a medium heat until cooked through, about 2 minutes per side depending on the size of your shrimp.
- Mix the dressing together in a bowl.
- Toss some of the dressing through the rocket salad leaves and top with avocado, shrimp, seeds and coriander. Drizzle over the rest of the dressing to serve.
Notes
3.9g net carbs per serving. Serves 2 as a light lunch or dinner.
Don't over-cook the shrimp or they will become rubbery.
*** How to make the recipe with pre-cooked shrimp: Fry the garlic until it softens, 1 minute. Add the cumin and paprika for 1 minute. Then add the shrimp, which you have coated in the remaining rub ingredients, and warm them for no longer than 1 minute.
Best enjoyed fresh.
Nutrition
Calories: 365kcal | Total Carbohydrates: 8.6g | Protein: 22.5g | Fat: 28.6g | Saturated Fat: 4.5g | Fiber: 4.6g | Sugar: 1.2g
