Sure, here's a recipe for a low-carb shrimp and fennel salad with orange vinaigrette, along with the cooking time and serving size information:
Cook time: 15 minutes
Serving size: 4
Ingredients:
For the salad:
1 lb cooked shrimp, peeled and deveined
2 medium fennel bulbs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup chopped fresh parsley
Salt and pepper to taste
For the orange vinaigrette:
1/4 cup olive oil
2 tbsp orange juice
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the cooked shrimp, thinly sliced fennel bulbs, thinly sliced red onion, chopped parsley, salt, and pepper.
In a separate mixing bowl, whisk together the olive oil, orange juice, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Pour the orange vinaigrette over the shrimp and fennel mixture and toss until evenly coated.
Divide the salad into four bowls and serve.
This low-carb shrimp and fennel salad is a great source of fiber, vitamins, and minerals. The orange vinaigrette adds a nice citrusy flavor and pairs well with the shrimp and vegetables. This salad can also be customized by adding additional vegetables or substituting the shrimp for another protein source like chicken or tofu. Enjoy!