Garlic Butter Shrimp with Avocado Salad
Succulent shrimp cooked in garlic butter served alongside a refreshing avocado salad for a quick and delicious keto meal.
8 min
Prep
10 min
Cook
4
Serves
410
Calories
Macros · per serving
23g protein
9g carbs
30g fat
Ingredients
For 4 servings
- 500 g shrimp
- 50 g butter
- 4 clove garlic
- 2 avocado
- 200 g cherry tomatoes
- 0.5 red onion
- 1 lime
- 2 tbsp fresh cilantro
- 2 tbsp olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Peel and devein the shrimp, then pat them dry with paper towels.
- 2
Melt butter in a large skillet over medium-high heat.
- 3
Mince garlic cloves and add them to the melted butter, sautéing for 1 minute until fragrant.
- 4
Add the shrimp to the skillet, seasoning with salt and black pepper, and cook for 3-4 minutes until pink and opaque.
- 5
While the shrimp cooks, halve and pit avocados, then dice the flesh.
- 6
Halve cherry tomatoes and finely chop the red onion.
- 7
In a bowl, combine avocado, cherry tomatoes, red onion, lime juice, olive oil, chopped cilantro, salt, and black pepper.
- 8
Toss the salad gently to combine all ingredients.
- 9
Serve the garlic butter shrimp with the avocado salad on the side.
Cook it this week.
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