Recipe Low Carb Rice Salad with Lemon and Shrimp

In summer we are always looking for fresh and tasty recipes that can keep us light especially when it comes to lunch, a time when temperatures are usually higher and it is therefore necessary not to weigh ourselves down with the meal. A tasty recipe for summer with Low Carb Rice: Lemon Shrimp Rice Salad: Ingredients:

• 200 g of SoKeto low carb rice (low in carbohydrates)
• 200 g cooked and shelled shrimps
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1 red onion, diced
• 2 tablespoons chopped fresh parsley
• 3 tablespoons of extra virgin olive oil
• Juice of 2 lemons
• Grated zest of 1 lemon
• Salt and pepper to taste.

Instructions:

1. Cook the rice according to the instructions on the package. Let the rice cool.
2. In a large bowl, combine the shrimp, peppers, cucumber, and red onion.
3. In a small bowl, make a vinaigrette by mixing together the olive oil, lemon juice, grated lemon zest, parsley, salt, and pepper.
4. Pour the vinaigrette over the shrimp and vegetable mixture and stir gently to blend the ingredients.
5. Add the cooled rice to the bowl and mix again until all ingredients are well combined and coated with the vinaigrette.
6. Taste and adjust salt and pepper if necessary.
7. Cover the bowl and place it in the refrigerator for at least an hour to let everything season.
8. Before serving, toss the rice salad again and garnish with some fresh parsley.

This low carb lemon shrimp rice salad is a fresh and tasty dish, perfect for summer days. You can serve it as a main dish or as a light side dish. Enjoy your meal!