SERVES: 2
SERVING SIZE: 1 salad with 1⁄4LB (115G) SHRIMP
PREP: 5 MINUTES
COOK: 14 MINUTES
TOTAL: 19 MINUTES
SETTING: SAUTÉ
RELEASE: NONE
This loaded keto salad is very low in carbs but features the bold flavors of sautéed shrimp, fragrant paprika, and smoky bacon. It’s topped with creamy avocado slices and a refreshing citrus Dijon dressing.
1⁄2 lb (224g) medium fresh wild-caught shrimp, peeled, deveined, and rinsed and patted dry
1⁄2 tsp paprika
1⁄2 tsp fine grind sea salt, divided
1⁄4 tsp ground black pepper
2 slices uncooked bacon
2 cup romaine lettuce, chopped into bite-sized pieces
2 cups spring lettuce mix
6 cherry tomatoes, sliced in half
1⁄2 medium avocado, cut into 6 equal-sized slices
FOR THE DRESSING
11⁄2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1⁄2 tsp Dijon mustard
1 Make the dressing by combining the olive oil, lemon juice, and Dijon mustard in a small bowl. Whisk until blended. Cover with plastic wrap and place in the refrigerator to chill.
2 Combine the shrimp, paprika, 1⁄4 tsp sea salt, and black pepper in a medium bowl. Toss the shrimp to coat in the spices. Set aside.
3 Select Sauté (Normal). Once the pot is hot, add the bacon slices and cook for 5 minutes per side or until crisp.
4 Transfer the bacon to a plate, blot with paper towels, and then transfer to a cutting board and roughly chop. Set aside.
5 Add the shrimp to the bacon grease in the pot and cook for 2 minutes per side or until the shrimp are opaque. Transfer the shrimp to a large bowl and season with the remaining salt.
6 Add equal amounts of the romaine and spring lettuce mix to 2 serving plates. Top each serving with equal amounts of the cherry tomatoes, avocado slices, chopped bacon, and shrimp.
7 Remove the dressing from the refrigerator. Whisk to combine and then drizzle 11⁄2 tablespoons over top of each salad. Serve promptly.
tip If using frozen shrimp, first defrost the shrimp and then rinse and pat dry before adding to the pot.
CALORIES: 255 FAT: 20g NET CARBS: 3g PROTEIN: 21g
18.118.200.86