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Shrimp Salad Recipe
This quick and easy shrimp salad featuring juicy shrimp, crunchy lettuce, creamy avocado, and refreshing cucumber is a healthy meal idea. It comes together in less than 10 minutes!
Course
Main Course
Cuisine
American
Prep Time
1
minute
minute
Cook Time
5
minutes
minutes
Total Time
6
minutes
minutes
Servings
4
serving
Calories
267
kcal
Author
Arman Liew
Ingredients
1
small
lime
juiced
2
tablespoons
olive oil
1/2
teaspoon
salt
1/4
teaspoon
pepper
1
large
romaine lettuce
1
lb
large shrimp
cooked, peeled, and tails removed
1
large
cucumber
sliced
1
large
avocado
sliced
2
tablespoons
sliced almonds
to serve
Instructions
Whisk together the oil, salt, pepper, and lime juice.
In a mixing bowl, toss together the lettuce, shrimp and cucumber, along with the dressing.
Transfer to a serving bowl or dish and add the sliced avocado throughout. Sprinkle with the sliced almonds and serve.
Notes
STORAGE:
You can keep the shrimp salad in the refrigerator for 2-3 days. Ensure that it is in an air-tight container to retain maximum freshness.
Nutrition
Serving:
1
serving
|
Calories:
267
kcal
|
Carbohydrates:
10
g
|
Protein:
18
g
|
Fat:
18
g
|
Sodium:
939
mg
|
Potassium:
540
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
947
IU
|
Vitamin C:
12
mg
|
Calcium:
99
mg
|
Iron:
1
mg
|
NET CARBS:
5
g