SERVES 4
PREP TIME: 5 minutes
COOK TIME: 15 minutes
Shrimp is such an underrated protein option, especially when you are on a budget and need a break from bacon and beef. This salad is great warm or cold and is awesome to take with you on a busy day.
1 pound (455 g) large shrimp, peeled and deveined
2 tablespoons avocado oil
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried thyme leaves
1¾ teaspoons paprika
¾ teaspoon ground black pepper
½ teaspoon finely ground sea salt
⅛ teaspoon cayenne pepper
1 bunch asparagus, woody ends snapped off, cut in half crosswise
SALAD:
1 large head butter lettuce, chopped
1 medium Hass avocado, peeled, pitted, and sliced (about 4 oz/110 g of flesh)
1 small red onion, thinly sliced
½ cup (120 ml) creamy Italian dressing or other creamy salad dressing of choice
- Place the shrimp, oil, garlic, basil, thyme, paprika, black pepper, salt, and cayenne in a large frying pan. Toss to coat the shrimp, then turn the heat to medium and cook until the shrimp is pink, about 5 minutes.
- Add the asparagus, cover, and cook for 10 minutes, or until the asparagus is fork-tender.
- Meanwhile, divide the lettuce, avocado, and onion evenly among 4 salad plates. When the shrimp and asparagus are done, divide the mixture evenly among the plates, drizzle each salad with 2 tablespoons of dressing, and enjoy!
STORE IT: Keep the shrimp and asparagus mixture, cold salad ingredients, and dressing in separate airtight containers in the fridge for up to 3 days. Do not add the avocado to the recipe until you’re ready to serve it.
PREP AHEAD: It is always a good idea to have a bottle of creamy Italian dressing on hand—store-bought or homemade!
calories: 485 | calories from fat: 279 | total fat: 31 g | saturated fat: 4.5 g | cholesterol: 242 mg
sodium: 636 mg | carbs: 19.4 g | dietary fiber: 7.2 g | net carbs: 12.2 g | sugars: 5.4 g | protein: 32.2 g
FAT : 58%
CARBS : 16%
PROTEIN : 27%
