Prep Time: 5 minutes, Cook Time: 3 minutes, Total Time: 8 minutes, Pressure: Low, Release: Natural
Gluten Free, Dairy Free, Soy Free, 10 Minutes or Less, Kid Friendly
Shrimp is a nutritional powerhouse and is loaded with protein, vitamin B12, selenium, and much more. Paired with the healthy monounsaturated fats found in avocado, this makes for a very healthy salad. Add an extra dab of butter to the shrimp to get an even more flavorful salad.
- 2 tablespoons coconut oil
- 1 pound shrimp, thawed and deveined
- 1 cup bell peppers, chopped
- 1/2 cup spinach, chopped
- 1/2 cup kale, chopped
- 1/2 cup bok choy, chopped
- 1 avocado, mashed
- 2 tablespoons walnuts, chopped
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon parsley, dried
- 1/2 teaspoon ginger, finely grated
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon basil, dried
Set the Instant Pot to Sauté. Add the oil, melting it gently.
Pour 1 cup filtered water into the Instant Pot, then add the shrimp. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 3 minutes on low pressure and let cook.
In the meantime, make a salad by tossing together the bell peppers, spinach, kale, bok choy, mashed avocado, and walnuts.
When the shrimp is cooked, carefully switch the pressure release to Venting.
Open the lid and remove the shrimp. Add it atop the tossed salad. Sprinkle the turmeric, parsley, ginger, black pepper, and basil on top, evenly. Enjoy!
Amount per serving
Total Fat 21g
Total Carbohydrate 10.4g
Dietary Fiber 4.5g
Total Sugars 1.9g
The two hottest trends in wellness made deliciously easy! Personal trainer and fitness expert Casey Thaler provides 210 ketogenic recipes for every meal of the day-fully endorsed by Instant Pot®.
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