Recipes

Low Carb Shrimp Fajita Salad Recipe

Atkins Low Carb Shrimp Fajita Salad
9.5g
Net Carbs
Prep Time: 20 Minutes
Style:Mexican
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
7.2g

Protein

21.1g

Fat

7.2g

Fiber

335.1cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 tsp powder chili peppers
  • 0 1/2 tsp table salt
  • 0 1/2 tsp garlic powder
  • 0 1/4 tsp smoked paprika
  • 0 1/4 tsp ground cumin, 036800328228, organic
  • 6 Tbsp olive oil
  • 2 Tbsp lime juice, unsweetened
  • 0 1/4 tsp fresh garlic
  • 1 cup fresh onion, mature
  • 1 cup fresh green bell pepper
  • 1 cup fresh red bell pepper, sliced
  • 16 oz raw shrimp, large
  • 4 cup fresh romaine lettuce
  • 1 cup fresh cilantro
  • 12 ea fresh red cherry tomatoes
  • 1 ea fresh avocado
  • 1 ea fresh jalapeno peppers

DIRECTIONS

  1. In a small bowl or cup mix fajita seasoning blend by combining chili powder, salt, garlic powder, smoked paprika, and ground cumin until well mixed and evenly distributed. Set aside.
  2. In a small bowl, whisk together ¼ cup olive oil, lime juice, minced or pressed fresh garlic, and ½ teaspoon fajita seasoning mix (from step one). Set aside.
  3. Warm a 10-inch skillet over medium heat. Add one tablespoon olive oil and when warm, add onion and sauté for 3 minutes, until becoming translucent. Add sliced bell peppers and continue to sauté until tender, about 3 minutes. Sprinkle with ½ teaspoon fajita seasoning mix and continue to sauté stirring to evenly coat all the vegetables, until fragrant, about 1 minute. Set aside on a plate and tent with foil to keep warm.
  4. Pat shrimp dry and sprinkle with the remaining fajita seasoning blend (1 ½ teaspoons), tossing to evenly coat. Place the skillet back over medium heat with the last tablespoon oil. Cook shrimp in batches until just done, about 30 seconds per side.
  5. To assemble salads, place 1 cup romaine lettuce on each of 4 plates. Top each plate with one quarter of the onions and peppers (about 60g), one quarter of the shrimp (about 99g), one quarter cup cilantro leaves, 3 sliced grape tomatoes, one quarter of a sliced avocado, and one quarter of thinly sliced jalapeno. Drizzle each salad with 1 ½ tablespoons lime dressing and serve while the shrimp and vegetables are warm.


Serve along side a warm low carb tortilla if your carb goals allow.

Cooking Tip

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