Mexican Shrimp and Vegetable Salad Recipe

Name: Mexican Shrimp and Vegetable Salad
Prep time: 30M
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 4 Turnips; 1 Carrots; 3 Extra Virgin Olive Oil; 0.75 Green Tomato Chile Sauce (Salsa Verde); 2 Shrimp; 1 Red Tomatoes; 1 Butterhead Lettuce (Includes Boston and Bibb Types); 1 California Avocados; 0.25 Cilantro (Coriander)

8.5g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:Mexican
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

33g

Protein

15.8g

Fat

4.9g

Fiber

325.2cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 medium Turnips
1 medium Carrots
3 tablespoon Extra Virgin Olive Oil
0 3/4 cup Green Tomato Chile Sauce (Salsa Verde)
2 lb Shrimp
1 medium whole (2-3/5" dia) Red Tomatoes
1 head (5" dia) Butterhead Lettuce (Includes Boston and Bibb Types)
1 fruit without skin and seeds California Avocados
0 1/4 cup Cilantro (Coriander)

DIRECTIONS

In a medium saucepan, cook diced turnips and diced carrot in lightly salted boiling water 7 to 8 minutes, until crisp-tender. Drain and rinse under cold water. Pat dry.
Heat oil in a large skillet over medium-high heat. Add salsa and cook 5 minutes, until slightly thickened. Add shrimp and cook 2 minutes. Stir in tomato and vegetables; cook 2 minutes more until shrimp are just cooked and vegetables are heated through.
Arrange lettuce leaves on individual serving plates. Top with shrimp mixture; garnish with sliced avocado and cilantro.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.