High Protein Shrimp And Cucumber Salad

Intensity Breakdown

• Knife work: Simple chopping (cucumber, shallot, herbs)

• Cooking skill: Basic pan-searing (shrimp cooks in 2-3 minutes)

• Active attention: Low – you’ll mainly whisk and stir

• Cleanup: One bowl, one skillet, one cutting board

Ingredients

For the Salad

• 1 lb (450g) large raw shrimp (16/20 count), peeled and deveined, tails optional

• 1 large English cucumber (or 2 Persian cucumbers), thinly sliced into half-moons

• 1 medium ripe avocado, diced

• ¼ cup red onion, very thinly sliced (or shallot)

• 2 tbsp fresh dill, roughly chopped (plus more for garnish)

• 2 tbsp fresh parsley, chopped

For the Lemon-Dill Vinaigrette

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice (about 1 large lemon)

• 1 tsp lemon zest

• 1 small garlic clove, minced

• 1 tsp Dijon mustard

• 1 tsp honey or sugar substitute (optional, omit for keto)

• ½ tsp sea salt

• ¼ tsp black pepper

For Cooking the Shrimp

• 1 tsp olive oil or avocado oil

• ½ tsp smoked paprika

• ¼ tsp garlic powder

• Pinch of cayenne pepper (optional)

• Salt and pepper to taste

Nutrition Information (per serving – 1 of 2 main servings)

*Nutrition is estimated for main-course serving size (1/2 of recipe). Values vary based on shrimp size and avocado ripeness.*

Instructions

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