Low Carb Baja Shrimp Salad
⏱ Prep: 25 min🍳 Cook: 12 min✅ Ready: 37 min
404
Calories
6g
Net Carbs
29.5g
Protein
28.3g
Fat
⏱ Prep: 25 min🔥 Cook: 12 min⏰ Ready: 37 min
This Baja shrimp
How to Make It
Step 1
Cut and wash romaine lettuce. Remove the membranes and seeds of the jalapeno and dice. Dice the cucumber and avocado. Set in the fridge until ready to use.
Step 2
Heat a large nonstick saute pan over medium-high heat. Add in 1 tablespoon of avocado oil. Once the pan is very hot, add in half of the shrimp and half of the Old Bay seasoning.
Step 3
Cook until the shrimp are no longer pink. Repeat with the other half of the shrimp. Add more oil if necessary.
Step 4
Combine the rest of the ingredients to make the dressing and whisk well together.
Step 5
To assemble the salad, divide the lettuce onto the plates.
Step 6
Add the cucumbers, avocados and jalapeños in rows.
Step 7
Top with shrimp and cheese. Drizzle dressing over the top. Serve immediately!
Ingredients
- Romaine Lettuce – 14 ounce
- Jalapeno Peppers, Raw – 2 regular – approx 2″ long
- Cucumber – 8 ounce
- Avocado – 6 ounce
- Shrimp – 14 ounce
- Avocado Oil – 1 tablespoon
- Seasoning by Old Bay – 1-¼ tsp
- Cilantro – 2 tablespoon
- Extra Virgin Olive Oil – ¼ cup
- Lime Juice, Fresh – ¼ cup
- Coarse Kosher Salt by Morton – 1 tsp
- Apple Cider Vinegar – 1 teaspoon
- Garlic – 1 clove
- Queso Chihuahua (Chihuahua Cheese) – 2 ounce