Quick Keto Hot Shrimp Salad with Avocado Dressing

This recipe is designed to teach everyone how to make quick keto hot shrimp salad with avocado

Course Salad

Prep Time 5

Cook Time 5

Servings salads

1 large avocado. peeled and seeded
61 grams plain Greek yogurt (1/4 cup)
3 oz cream cheese
15 ml lemon juice (1 TBS)
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp onion powder
1 tsp dry Italian seasoning
1/4 tsp pepper
1/2 tsp salt
6 TBS keto milk of choice more or less depending on desired consistency of dressing

1 1/2 TBS butter
2 lbs precooked shrimp, peeled and tails removed
4 cups baby spinach or leafy green of choice
desired vegetables and toppings of choice I use sweet mini pepper strips, chopped cooked baby corn, black olives. cherry tomato halves and cubed cheese (mozzarella)

Place all the dressing ingredients except the keto milk in a food processor or blend. Process until smooth. Gradually process in the keto milk 1 to 2 TBS at a time until the dressing is the desired consistency. Refrigerate until ready to use. (I like to make mine ahead and let it chill at least 30 minutes before using)
Place butter in a large skillet over medium heat. Preheat the skillet for 3 to 5 minutes or until the butter is melted. Add the shrimp and stir to coat with the butter. Let cook 5 minutes or until heated through stirring occasionally. Divide the desired amount of spinach/leafy green between 4 bowls (or desired amount)
Remove dressing from the refrigerator and stir it. Top the spinach/leafy greens with desired amount of dressing. Top the dressing with the vegetables and toppings of choice. Top the toppings with the desired amount of cooked shrimp and if desired more dressing. Serve immediately.