Recipes

Low Carb Shrimp Fajita Salad Recipe

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Atkins Low Carb Shrimp Fajita Salad
9.5g
Net Atkins Count TM
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

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

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

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