Indulge in the vibrant flavors of Thailand with this delicious low carb shrimp salad. This dish marries the freshness of shrimp with an array of crunchy vegetables and a zesty dressing, making it not only a delightful meal but also a healthy option for anyone looking to maintain a low-carb diet.
Ingredients
Scale:
1 lb fresh shrimp, peeled and deveined
2 cups mixed salad greens (like spinach and arugula)
1 medium cucumber, thinly sliced
1 red bell pepper, sliced into thin strips
1 avocado, diced
½ cup chopped cilantro
3 tablespoons lime juice (freshly squeezed)
2 tablespoons fish sauce
1 tablespoon sesame oil
1 tablespoon honey or low-carb sweetener (like erythritol)
1 teaspoon minced garlic
1 teaspoon minced ginger
1 red chili, finely chopped (optional for heat)
Instructions
In a medium pot, bring salted water to a boil. Add the fresh shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and set aside to cool completely.
In a small bowl, whisk together lime juice, fish sauce, sesame oil, honey (or sweetener), minced garlic, minced ginger, and chopped chili until well combined.
In a large bowl, combine the mixed salad greens, sliced cucumber, red bell pepper, diced avocado, and chopped cilantro.
Once the shrimp have cooled, add them to the salad bowl and gently toss all ingredients together.
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Transfer the salad to plates or bowls and serve chilled or at room temperature.
