Garlic Butter Shrimp Salad

Rebeka Bergin Rebeka Bergin

    Wash and prepare the salad vegetables.

    Melt 1 tablespoon of Butter in a pan on a medium-high heat, then add the Garlic and sauté for 1 minute (don’t let the garlic turn brown). Add the Shrimp and season with Sea Salt and Black Pepper. Cook them for 2-3 minutes until they turn pink, stirring occasionally.

    Add the Romain Lettuce, Avocado, Tomato and Cucumber to a bowl and then top the salad with the Garlic Butter Shrimp. Squeeze over the Lemon Wedge and garnish with chopped Fresh Parsley to serve.

Article ID,18375245881,Servings,1,Paper Link,
Allergens,Nut-Free,Soy-Free,Gluten Free,Milk-Free,Egg Free
Suitability,Fat-Loss,Gluten Free,Keto,Low-Carb

Butter,1 Tablespoon
Garlic,1 Clove,minced
Fresh Parsley,1 Tablespoon,chopped
Ripe Avocado,½,sliced/cut into chunks
Tomato,1,deseeded & chopped
Cucumber,½ Cup,sliced/chopped
Romaine Lettuce,2 Cups
Lemon ,1 Wedge
Sea Salt & Black Pepper,A Pinch
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.