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Shrimp salad with a lemon and olive oil dressing

average rating is 3 out of 5, based on 150 votes

Get ready to treat your taste buds to a refreshing burst of flavors with our zesty Low-Carb Shrimp Salad! Packed with protein and featuring a tangy lemon and olive oil dressing, this diabetic-friendly dish is a delicious and nutritious choice for a quick and satisfying meal.

Serving suggestions/tips:

Pair the Shrimp Salad with whole-grain garlic bread for a complete and satisfying meal.

For an extra kick of flavor, add some diced jalapeños to the salad.

Make it ahead of time and chill in the fridge for a refreshing summer lunch.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly gluten-free grain-free nut-free dairy-free egg-free paleo-friendly keto-friendly low-calorie

Ingredients

For the Shrimp:

1 lb (450g) fresh or frozen shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Salad:

4 cups mixed salad greens (spinach, arugula, or your favorite greens)
1/2 cucumber, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 red onion, thinly sliced
1 avocado, diced
2 tablespoons chopped fresh parsley
2 tablespoons crumbled feta cheese (optional, for extra flavor)

For the Dressing:

3 tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

Directions

If using frozen shrimp, thaw them by placing them in a colander under cool running water for a few minutes. Pat dry with a paper towel.
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until they're evenly coated.
Heat a large non-stick skillet over medium-high heat. Once the pan is hot, add the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
In a large salad bowl, combine the mixed greens, cucumber, red bell pepper, red onion, avocado, and fresh parsley.
To prepare the dressing, in a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat the ingredients evenly.
Divide the salad into two plates and top each with the cooked shrimp.
If desired, sprinkle some crumbled feta cheese over the top for added creaminess and flavor.