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Ingredients
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1 pound medium shrimp - peeled and deveined
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2 tablespoons butter
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2 lemons, juiced
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2 heads butter lettuce
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2 tomatoes, chopped
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1 avocado - peeled, pitted and diced
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2 stalks celery, chopped
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1 cucumber, cleaned and chopped
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½ cup shredded carrots
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⅓ cup vinaigrette salad dressing
Directions
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In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
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In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
Nutrition Facts (per serving)
460 | Calories |
26g | Fat |
29g | Carbs |
37g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 460 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 7g | 37% |
Cholesterol 250mg | 83% |
Sodium 566mg | 25% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 12g | 43% |
Total Sugars 9g | |
Protein 37g | 73% |
Vitamin C 90mg | 100% |
Calcium 218mg | 17% |
Iron 7mg | 37% |
Potassium 1474mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.