Serves 1

This colorful shrimp salad only takes a few minutes to prepare and looks impressive, so make it for your next party or social gathering! Radicchio leaves are a fantastic keto alternative to tortillas, but if your market doesn’t carry them, use butter lettuce or endive leaves instead.

Prep Time: 5 minutes
Cooking Time: 5 minutes

Ingredients:
Shrimp:
1 tablespoon ghee or butter
4 ounces of wild-caught shrimp, deveined and without tails
½ teaspoon sea salt
½ teaspoon garlic powder
Salad:
1 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon cracked black pepper
½ teaspoon garlic powder
1 tablespoon coconut aminos
1 tablespoon lime juice
1 cup shredded coleslaw mix
1 medium radish, chopped
¼ red bell pepper, chopped
¼ cup cilantro, chopped
3 radicchio leaves
½ medium avocado, peeled and sliced

Instructions:

Heat ghee or butter in a skillet on the stove set to medium-low heat.

Add shrimp and sauté with sea salt, and garlic powder until cooked through, about 3 minutes. Set aside to cool.

In a large bowl, toss all salad ingredients together except the radicchio leaves and avocado until well combined.

When the shrimp has cooled, chop in small pieces and toss with the salad.

Scoop salad into the radicchio leaves and serve with sliced avocado.

Enjoy!

Calories: 550
Carbs: 18
Net Carbs: 10
Protein: 25
Fat: 42