Shrimp and Avocado Salad
By :The Essential Keto Instant Pot Cookbook by Casey Thaler
Print Recipe
Shrimp is a nutritional powerhouse and is loaded with protein, vitamin B12, selenium, and much more. Paired with the healthy monounsaturated fats found in avocado, this makes for a very healthy salad. Add an extra dab of butter to the shrimp to get an even more flavorful salad.
Votes: 3
Rating: 3.33
Rate this recipe!
Course Lunch
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood, Kid-Friendly, Salad
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Avocado, Bell Pepper, Kale, Spinach
Prep Time 5 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 2 tbsp coconut oil
  • 1 pound Shrimp thawed and deveined
  • 1 cup bell peppers chopped
  • 1/2 cup spinach chopped
  • 1/2 cup kale chopped
  • 1/2 cup bok choy chopped
  • 1 avocado mashed
  • 2 tbsp walnuts chopped
  • 1/2 tsp turmeric ground
  • 1/2 tsp parsley dried
  • 1/2 tsp Ginger finely grated
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp basil dried
Course Lunch
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood, Kid-Friendly, Salad
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Avocado, Bell Pepper, Kale, Spinach
Prep Time 5 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 2 tbsp coconut oil
  • 1 pound Shrimp thawed and deveined
  • 1 cup bell peppers chopped
  • 1/2 cup spinach chopped
  • 1/2 cup kale chopped
  • 1/2 cup bok choy chopped
  • 1 avocado mashed
  • 2 tbsp walnuts chopped
  • 1/2 tsp turmeric ground
  • 1/2 tsp parsley dried
  • 1/2 tsp Ginger finely grated
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp basil dried
Votes: 3
Rating: 3.33
Rate this recipe!
Instructions
  1. Set the Instant Pot to Sauté . Add the oil, melting it gently.
  2. Pour 1 cup filtered water into the Instant Pot, then add the shrimp. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 3 minutes on low pressure and let cook.
  3. In the meantime, make a salad by tossing together the bell peppers, spinach, kale, bok choy, mashed avocado, and walnuts.
  4. When the shrimp is cooked, carefully switch the pressure release to Venting.
  5. Open the lid and remove the shrimp. Add it atop the tossed salad. Sprinkle the turmeric, parsley, ginger, black pepper, and basil on top, evenly. Enjoy!
Recipe Notes

Nutrition Facts
Amount per serving
Calories 338
Total Fat 21g
Total Carbohydrate 10.4g
Dietary Fiber 4.5g
Total Sugars 1.9g
Protein 28.6g

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