Ensalada de nopales y camarones - cactus and shrimp salad (recipe)

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Ensalada de nopales y camarones - cactus and shrimp salad (recipe)
NameEnsalada de nopales y camarones - cactus and shrimp salad
IngredientsTomatoes Red onion Cilantro Garlic clove Extra virgin olive oil Nopales Medium shrimp Cider vinegar Lettuce leaves Corn tortilla
Cooktime (in hours)0.25
Preptime (in hours)0.166666667
Totaltime (in hours)0.416666667
Keto friendlinessKeto friendly
Calories326.9
Fat28.2
Protein12.6
Carbohydrate6.2
Fiber1.4
Net carbohydrates4.8
Sugar3.2
Saturated fat4
Cholesterol (mg)86.4
Sodium91.1
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
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Ensalada de nopales y camarones - cactus and shrimp salad (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Ensalada de nopales y camarones - cactus and shrimp salad (recipe) image(external)

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Ensalada de nopales y camarones - cactus and shrimp salad (recipe)


  1. Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside.
  2. In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil.
  3. Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into -inch thick strips. Add to the tomato mixture.
  4. Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture.
  5. Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.

    Food tags
    Southwestern U.S., Mexican, Brunch,, Stove Top



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Time:
Prep Time in Hours and Mins:25M

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Contributors: Prab R. Tumpati, MD