Vietnamese Keto Shrimp Zoodle Salad with Citrus Vinaigrette

Allergens

Shrimp, almonds

Ingredients

• 1 lb large shrimp, peeled and deveined 4 medium zucchinis, spiralized 1 cucumber, thinly sliced 2 cups mixed lettuce greens 1 cup cherry tomatoes, halved 1/2 cup fresh basil leaves 1/2 cup fresh mint leaves 1/4 cup toasted almonds, roughly chopped Salt and black pepper, to taste Citrus Vinaigrette: 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 1/4 cup extra
• virgin olive oil 2 tablespoons honey or keto
• friendly sweetener 1 teaspoon minced garlic 1 teaspoon grated ginger 1 teaspoon fish sauce Salt and black pepper, to taste

Instructions

1. In a large bowl, whisk together the lime juice, lemon juice, olive oil, honey or keto friendly sweetener, minced garlic, grated ginger, fish sauce, salt, and black pepper to make the citrus vinaigrette. Set aside.
2. Heat a skillet over medium heat. Add the shrimp and cook until pink and opaque, about 3 minutes per side. Season with salt and black pepper, then set aside.
3. In a large serving bowl, combine the spiralized zucchini noodles, cucumber, lettuce greens, cherry tomatoes, basil leaves, and mint leaves.
4. Pour the citrus vinaigrette over the salad and toss to combine. Top with cooked shrimp and toasted almonds.
5. Serve immediately and enjoy your nourishing Vietnamese Keto Shrimp Zoodle Salad.

Chef’s Insight

This dish is not only delicious but also low in carbs, making it perfect for those following a ketogenic diet. The citrus vinaigrette adds a bright, zesty flavor that pairs perfectly with the shrimp and zucchini noodles.