Sautéed Shrimp and Avocado Salad

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Ingredients

  • 1½ lb peeled and deveined, large raw shrimp
  • 1½ cups olive oil vinaigrette, divided
  • 2 (10-oz) pkg spinach
  • 3 avocados, sliced
  • ½ small red onion, sliced
  • ⅔ cup sliced cucumber
  • 1 cup crumbled goat cheese

Instructions

  1. Combine shrimp and ¾ cup vinaigrette in a large, shallow bowl; chill 30 minutes. Remove shrimp from bowl, discarding any vinaigrette.
  2. Cook shrimp in a large nonstick skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink.
  3. Toss spinach, avocados, onion, cucumber, cheese, and ¾ cup vinaigrette in a large bowl. Add shrimp; toss.

Nutritional Information

Main Total
Servings 6
Calories
483
483
Fat (g) 39 39
Sat. Fat (g) 7 7
Protein (g) 23 23
Carb (g) 16 16
Fiber (g) 10 10
Sodium (mg) 710 710

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