Atkins Seafood Recipes
Salad, Shrimp & Vegetable, Mexican - Atkins Recipe
This Salad, Shrimp & Vegetable, Mexican - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Salad, Shrimp & Vegetable, Mexican - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
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Salad, Shrimp & Vegetable, Mexican - Atkins Recipe
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Ingredients:
4 each turnips, trimmed, peeled, 1/2' cub
1 medium carrot, peeled;1/2' cubes
3 tbsp olive oil
3/4 cup green salsa
2 lb medium-large shrimp, peeled, deveined
1 medium tomato, cored, 1/2' dice
1 head boston lettuce, separate, washe, dry
1 ripe avocado, peeled, pitted, 1/2' cube
4 tbsp fresh cilantro, chopped
Instructions:
Inspired by Rick Baylesss Shrimp Salpicon from Salsas That Cook This
flavorful recipe is based on Rick Baylesss Shrimp Salpicon from Salsas That
Cook. Weve substituted lower-carb turnips for the potatoes.
1. In a medium saucepan, cook turnips and carrot in lightly salted boiling
water 7 to 8 minutes, until crisp-tender. Drain and rinse under cold water.
Pat dry.
2. Heat oil in a large skillet over medium-high heat. Add salsa and cook 5
minutes, until slightly thickened. Add shrimp and cook 2 minutes. Stir in
vegetables; cook 2 minutes more until shrimp are just cooked and vegetables
are heated through
3. Arrange lettuce leaves on individual serving plates. Top with shrimp
mixture; garnish with avocado cubes and cilantro.
Prep time: 30 minutes
Bake/Cook time: 10 minutes
Carbohydrates: 11 grams Net Carbs: 7 grams Fiber: 4 grams
Protein: 21 grams
Fat: 13 grams
Calories: 249
Servings: 6
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I've run less risk driving my way across country than eating my way across it.
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