Keto Shrimp and Avocado Salad – This low carb shrimp avocado salad is bursting with creamy avocado, juicy shrimp, and zesty citrus, but it’s also packed with the right macros to keep you on track with your keto lifestyle.
Why You’ll Love This Recipe
- Quick and Easy: This salad comes together in less than 20 minutes, perfect for busy weeknights or a light lunch.
- Perfect for Keto: With healthy fats from the avocado and protein from the shrimp, it fits seamlessly into a low-carb diet.
- Versatile: Serve it on its own, over a bed of leafy greens, or with your favorite keto-friendly crackers.
- Deliciously Satisfying: The creamy avocado paired with the zesty shrimp creates a balanced, mouthwatering bite every time.
Ingredients You’ll Need
- Shrimp: Fresh or frozen, peeled and deveined shrimp. They cook quickly and add a wonderful, meaty texture.
- Avocado: Ripe yet firm avocados are essential for that creamy, rich texture.
- Greens: Choose from spinach, arugula, or mixed greens for a nutritious base.
- Citrus: Fresh lime or lemon juice brightens up the dish and keeps the avocado from browning.
- Olive Oil or Avocado Oil: Adds a healthy dose of fats while enhancing the flavors.
- Seasonings: Fresh garlic, salt, pepper, and optional chili flakes for a hint of heat.
- Herbs: Fresh cilantro or parsley for garnish.
Tips and Tricks for the Perfect Salad
- Selecting Shrimp: Fresh shrimp have a mild, ocean-like smell. If you’re using frozen shrimp, make sure to defrost them properly to maintain texture and flavor.
- Keeping Avocado Fresh: Use lemon or lime juice to keep the avocado from browning, and store any cut avocado with the pit still intact.
- Add Crunch: For extra texture, consider adding chopped nuts or seeds like roasted pepitas or sliced almonds.
- Enhancing Flavor: Fresh herbs, a dash of hot sauce, or a sprinkle of feta cheese can elevate the flavor profile.
Variations and Substitutions
Alternative Proteins:
Swap shrimp for grilled chicken, seared salmon, or even tofu if you’re looking for a change.
Vegan Option:
Replace shrimp with marinated hearts of palm, artichoke hearts, or crispy chickpeas.
More Veggies:
Add diced cucumber, cherry tomatoes, or radishes for a colorful, nutrient-packed salad while keeping it keto-friendly.
Different Greens:
Experiment with kale, butter lettuce, or even shredded cabbage for added crunch and variety.
How to Serve Keto Shrimp and Avocado Salad
- As a Main Course: This salad is hearty and filling enough to stand on its own.
- Part of a Spread: Pair it with a bowl of low-carb cauliflower soup or keto garlic bread for a complete meal.
- For Meal Prep: Portion the salad into individual containers, but keep the dressing separate to maintain freshness.
How to Store and Meal Prep
- Storing Leftovers: Keep the salad components separate until ready to eat. Store shrimp in an airtight container in the refrigerator for up to 3 days. Avocado should be cut fresh for best results.
- Meal Prep Tip: If prepping in advance, pack the shrimp, avocado, and greens separately. Combine just before serving to keep everything crisp and flavorful.
Recipe FAQs
1. Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw them properly before cooking. A quick thaw method involves placing them in a bowl of cold water for about 10-15 minutes.
2. How do I keep my avocados from browning?
Lime or lemon juice works wonders! The citric acid slows down oxidation and keeps the avocado looking fresh.
3. Is this salad spicy?
The base recipe isn’t spicy, but you can add chili flakes or hot sauce to give it a kick.
4. Can I make this salad in advance?
Yes, but keep the components separate and combine just before serving to maintain freshness.
Keto Shrimp And Avocado Salad
Keto Shrimp and Avocado Salad - This low carb shrimp avocado salad is bursting with creamy avocado, juicy shrimp, and zesty citrus, but it's also packed with the right macros to keep you on track with your keto lifestyle.
Ingredients
- 1 pound large shrimp, thawed
- 2 ripe avocados, sliced
- 1 tablespoon chopped cilantro, for a fresh kick
- 2 cups shredded lettuce, crisp and crunchy
- ¼ red onion, finely diced for a touch of zing
For the Dressing:
- 1 teaspoon cumin, for a warm, earthy note
- 3 tablespoons extra-virgin olive oil, rich and smooth
- 3 tablespoons lime juice, bright and tangy
- 1/2 teaspoon salt and 1/2 teaspoon fresh cracked pepper, to taste
Instructions
- Steam the Shrimp: Bring a large pot of water to a boil, then lower to medium heat. Place the shrimp in a steamer insert or mesh strainer over the pot. Cover and steam for 4-6 minutes until the shrimp turn pink and curl. Let them cool.
- Whip Up the Dressing: In a large bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper until smooth and emulsified.
- Assemble the Salad: Toss the cooled shrimp into the dressing, making sure they soak up all that delicious flavor. Add the shredded lettuce and diced red onion, then give everything a good toss. Arrange the sliced avocado around the salad and sprinkle with fresh cilantro.
- Serve and Enjoy: You can serve this beauty at room temperature or chilled—either way, it’s bound to impress!
Nutrition Information
Yield
4Serving Size
1 gramsAmount Per Serving Calories 435Total Fat 29gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 239mgSodium 1386mgCarbohydrates 12gFiber 8gSugar 1gProtein 29g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Keto Shrimp and Avocado Salad is not just a recipe—it’s an experience that celebrates the joy of fresh, vibrant, and keto-friendly eating. Feel free to get creative and customize it to your liking. If you try this recipe, let me know your thoughts or any fun variations you discover!
Still hungry! Try my other keto recipes: