Ingredients
1 lb (450g) shrimp, peeled and deveined
4 cups fresh baby spinach
2 tbsp olive oil
1 avocado, sliced
3 garlic cloves, minced
1 lemon, juiced and zested
1/4 tsp salt
1/8 tsp black pepper
1 tbsp chopped fresh parsley (optional)
1/4 cup crumbled feta (optional, for dairy-free omit)
Instructions
Heat 1 tbsp olive oil in a large skillet over medium heat
Sauté garlic for 1 minute until fragrant
Add shrimp and cook for 3-4 minutes per side until pink and opaque
Toss in baby spinach and cook for 1-2 minutes until wilted
Drizzle with lemon juice and zest
Season with salt and pepper
Top with sliced avocado, parsley, and feta (if using)
Divide into 4 serving bowls and serve immediately
Notes
Use frozen cooked shrimp thawed to save time
Swap avocado with half an additional tbsp olive oil for different texture
Store leftovers in an airtight container in the fridge for up to 3 days
Customize with low-carb toppings like radishes, cherry tomatoes, or pumpkin seeds
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Sautéing
- Cuisine: Mediterranean-inspired
- Diet: Keto, Low-Carb, Gluten-Free, Dairy-Free (optional)
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 180mg