The Buttered Shrimp Salad is a luxurious and satisfying dish that combines perfectly cooked shrimp with a vibrant mix of greens and fresh vegetables. The shrimp, sautéed in creamy butter with garlic and herbs, provide a rich, savory flavor that complements the crisp lettuce, juicy cherry tomatoes, and refreshing cucumber slices. Drizzled with a tangy lemon olive oil dressing, this salad is a wholesome keto-friendly meal and a gourmet delight.

Shrimp is not only delicious but also incredibly nutritious. It’s a low-calorie, high-protein seafood option rich in essential nutrients like selenium, which supports immune health, and iodine, which is crucial for thyroid function. Shrimp also contains omega-3 fatty acids for heart health and antioxidants like astaxanthin, which help combat inflammation and protect the skin.

Paired with fresh greens and healthy fats, this salad is a powerhouse of flavor and nutrition, perfect for supporting a balanced, low-carb lifestyle.

Health Tip: Using olive oil as a salad dressing is a heart-healthy choice packed with monounsaturated fats, which can help reduce bad cholesterol levels. It’s also rich in antioxidants like vitamin E and polyphenols, which support overall health and combat inflammation.

Print Recipe

Buttered Shrimp Salad

Cooking Method: Ready-to-Eat, Sauteing Cuisine: Greek, Mediterranean Courses: Keto Lunch, Low-carb Lunch Recipe Keys: Fish Gluten Free High Protein Keto Low Carb Non Vegetarian

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins

Servings: 1 Calories: ~420 kcal

Description

Dive into the rich flavors of tender buttered shrimp tossed over a fresh, crunchy bed of mixed greens. Enhanced with a hint of garlic and herbs, this salad perfectly balances protein and healthy fats, making it an ideal choice for your low-carb lifestyle.

Ingredients

Servings

• ¹⁄₂ cup shrimp (peeled and deveined, cooked in 2 Tbsp Butter)

• 1 cup arugula

• ¹⁄₄ cup cherry tomatoes

• ¹⁄₄ cup black olives (pitted and sliced)

• 1 Tbsp olive oil (to serve)

• 1 tsp lemon juice (to serve)

• 2 Tbsp blue cheese

INSTRUCTIONS

Cook the Shrimp

1. Heat 2 tablespoons of butter in a skillet over medium heat. Add the shrimp and sauté for 2-3 minutes per side until they turn pink and opaque. Remove from heat and let them cool slightly.

Prepare and Assemble Salad

1. In a bowl, arrange the arugula as the base. Scatter the cherry tomatoes and sliced black olives over the greens.

2. Add the cooked shrimp on top of the salad. Sprinkle with crumbled blue cheese for a burst of creamy flavor.

Make the Dressing

1. In a small bowl, whisk together the olive oil and lemon juice. Drizzle the dressing evenly over the salad.

Serve and Enjoy

1. Toss lightly if desired, season with salt and pepper to taste, and serve immediately for a fresh, flavorful keto meal.

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 35g54%

Saturated Fat 15g75%

Cholesterol 200mg67%

Sodium 900mg38%

Total Carbohydrate 5g2%

Dietary Fiber 2g8%

Sugars 1g

Protein 25g50%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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