Ingredients
For the shrimp:
- 1 lb shrimp (shell removed)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 tablespoons garlic powder
- 1 tablespoons onion powder
- Salt and pepper
For the salad:
- 1 head romaine lettuce, chopped
- 1 cucumber, chopped into cubes
For the dressing:
- 1 teaspoon Dijon mustard
- 1/4 cup Paleo mayo (you can purchase this one or make this one)
- 1 tablespoon fresh lemon juice
- 2 teaspoons garlic powder
- Salt and pepper
For garnish:
- 1 tablespoon parsley, chopped – for garnish
- 1 tablespoon sliced almonds – for garnish
Instructions
- Preheat oven to 400F.
- Mix the shrimp, olive oil, lemon juice, garlic, onion powder, salt and pepper together. Place shrimp on baking tray and roast for 10 minutes.
- To make the salad dressing, blend the mayo, mustard, lemon juice, garlic powder, salt and pepper together.
- Toss the dressing with the chopped lettuce, chopped cucumber, and roasted shrimp. Garnish with the chopped parsley and sliced almonds.
Notes
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Serving Size: 330 g
- Calories: 296
- Sugar: 2 g
- Fat: 19 g
- Carbohydrates: 7 g
- Fiber: 4 g
- Protein: 25 g