keto Pasta with Shrimp Salad recipe

Ingredients

For the Keto Pasta:

• 1 medium zucchini or 1 packet of shirataki noodles
• 1 tbsp olive oil
• Salt and pepper to taste

For the Shrimp Salad:

• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Prepare the Keto Pasta:
   • If using zucchini, spiralize it into noodles. If using shirataki noodles, rinse them thoroughly under cold water.
   • Heat olive oil in a large pan over medium heat.
   • Add the zucchini noodles or shirataki noodles and sauté for 2-3 minutes until tender.
   • Season with salt and pepper. Remove from heat and set aside.
2. Cook the Shrimp:
   • Bring a pot of salted water to a boil.
   • Add the shrimp and cook for 2-3 minutes until pink and opaque.
   • Drain and let the shrimp cool slightly.
3. Assemble the Salad:
   • In a large bowl, combine the avocado, cucumber, red onion, cherry tomatoes, dill, and parsley.
   • Add the cooked shrimp to the bowl.
4. Prepare the Dressing:
   • In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper.
5. Combine Everything:
   • Pour the dressing over the shrimp salad and toss gently to combine.
   • Serve the shrimp salad over the prepared keto pasta.

Tips:

• For added flavor, you can marinate the shrimp in a bit of olive oil, garlic, and lemon juice before cooking.
• Feel free to add other low-carb veggies like bell peppers or radishes to the salad.