Sure, here's a recipe for a keto shrimp and Brussels sprouts salad with creamy garlic dressing, along with the cooking time and serving size information:
Cook time: 20 minutes
Serving size: 4
Ingredients:
For the salad:
1 lb cooked shrimp, peeled and deveined
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
Salt and pepper to taste
1/4 cup sliced almonds
1/4 cup chopped fresh parsley
1/4 cup crumbled goat cheese
For the creamy garlic dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp fresh lemon juice
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C). In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Transfer to a baking sheet and roast for 15-20 minutes, or until tender and lightly browned.
In a large mixing bowl, combine the cooked shrimp, roasted Brussels sprouts, sliced almonds, chopped parsley, and crumbled goat cheese.
In a separate mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, minced garlic, salt, and pepper until well combined.
Pour the creamy garlic dressing over the shrimp and Brussels sprouts mixture and toss until evenly coated.
Divide the salad into four bowls and serve.
This salad is keto-friendly and packed with protein and healthy fats from the shrimp and goat cheese. The roasted Brussels sprouts add a nice crunch and pair well with the creamy garlic dressing. This salad can also be customized by adding additional vegetables or substituting the shrimp for another protein source like chicken or tofu. Enjoy!