Low Carb Crunchy Thai Shrimp Salad
How to Make It
Step 1
First, cook a piece of bacon to a crisp over your stove. Drain the excess fat out of the pan or leave it for Step 2. Once the cooked bacon has cooled, chop into bite-sized pieces. Next, peel and devein your shrimp. In a bowl, toss just the shrimp with salt, pepper, onion powder, and garlic. Place the seasoned shrimp in the pan you cooked the bacon in and cook over medium heat for just 1-2 minutes per side. You want the shrimp pink and slightly golden – just cooked through.
Step 2
In a bowl, toss together chopped spinach and lettuce greens with olive oil, vinegar, lime juice, and red pepper. You may also wish to add small pinches of salt and pepper to the salad. After tossing, arrange the dressed greens in a serving dish. Top the salad with sliced bell pepper, sliced almonds, and the cooked shrimp and bacon.
Ingredients
- Bacon, pork – 1 slice – 6″ long
- Raw Shrimp – 5 large
- Salt – 0.13 tsp
- Black pepper, ground – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic, fresh – 0.5 tsp
- Spinach, raw – 0.5 oz
- Lettuce, mixed greens – 0.75 oz
- Olive oil – 1 tbsp
- Red wine vinegar – 0.25 tsp
- Lime juice, fresh – 0.5 tsp
- Crushed Red Pepper – 0.13 tsp
- Green bell peppers, raw – 1 oz
- Almonds – 1 cup, ground