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Cold Shrimp Salad

OPN Conversion: Makes about 4 1.5C portions = 1 protein + 1 vegetable + 3.5 fat 


  • 2 lb uncooked large shrimp (peeled and deveined)
  • 2 tsp olive oil (for cooking)
  • Salt and pepper, to taste
  • 1 1/2 cup chopped cucumber
  • 1/2 cup chopped red onion
  • 1 bell pepper, chopped
  • 1/2 cup shredded carrots
  • 1/2 cup shredded purple cabbage 2 medium avocados, peeled and chopped
  • 2 tbsp lemon juice
  • 4 tbsp olive oil (for dressing)
  • Salt, pepper & garlic powder, to taste


  1. In a medium size pan, heat 2 tsp olive oil over medium-high heat. Add shrimp, season with salt and pepper.
  2. Cook for 1-2 minutes each side or until pink and cooked through. In a large bowl, add cucumber, red onion, bell pepper, carrot, cabbage, avocado and shrimp.
  3. In a small bowl, whisk together lemon juice, olive oil, salt and black pepper; pour over shrimp and veg mixture. Taste and adjust seasonings. Refrigerate for at least 10 minutes before serving to ensure everything is at the same temp.

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