Low-Carb Chipotle Prawn & Broccoli Salad

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Low-Carb Chipotle Prawn & Broccoli SaladPin recipeFollow us 104.6k

It's a common misconception that keto is just about bacon, eggs and cheese. In reality, there is a variety of foods you should eat to get all the nutrients you need. For this salad I used a few simple ingredients. The dressing is full of smokey flavour - not too spicy and with a nice hint of lime.

Hands-on Overall

Nutritional values (per serving)

8.5 grams 4.1 grams 29.2 grams 38.2 grams 5.3 grams 509 calories
Total Carbs12.6grams
Net Carbs8.5grams
of which Saturated5.3grams
Magnesium84mg (21% RDA)
Potassium786mg (39% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (24%), fat (69%)

Ingredients (makes 2 servings)

  • 250 g cooked prawns or shrimp (8.8 oz)
  • 1/2 medium broccoli, cut in florets (200 g/ 7.1 oz)
  • 1/2 medium red bell pepper, sliced (60 g/ 2.1 oz)
  • 1/2 small red onion, sliced (30 g/ 1.1 oz)
  • 4 cups mixed leafy greens of choice (120 g/ 4.2 oz)
  • 1 tbsp chopped cilantro or parsley
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  1. Prepare the dressing by mixing the mayonnaise, chipotle powder, (or use ready made chipotle-lime paleo mayonnaise) olive oil, and lime juice. Season with salt and pepper to taste. Low-Carb Chipotle Prawn & Broccoli Salad
  2. Place the cooked prawns in a bowl, add half of the dressing and combine well. Keep the remaining dressing for later. Low-Carb Chipotle Prawn & Broccoli Salad
  3. Steam or boil the broccoli florets until crisp tender, for 5-7 minutes. Then, place the cooked broccoli in ice water to quickly cool down. Drain and set aside. Low-Carb Chipotle Prawn & Broccoli Salad
  4. Slice the red pepper and onion. Assemble the salad by dividing the ingredients between 2 bowls. Low-Carb Chipotle Prawn & Broccoli Salad
  5. Start with the greens, add the cooked broccoli florets (cut in smaller pieces if needed), sliced red pepper and sliced onion. Top with the dressed prawns and drizzle with the remaining dressing. Finish by adding chopped cilantro and cracked black pepper. Low-Carb Chipotle Prawn & Broccoli Salad
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (3)

Hi.  This looks fabulous!!  Will make this tomorrow for a bbq we are hosting for a bunch of friends.  They will never believe this is keto!!!  YumYum!!


Wow, I notice you have so many new tasty looking recipes posted. I think I might have to start referring to these instead of the books.
Great job


Thank you Toni! I try to post at least 5 times per week 😊