Keto Shrimp and Avocado Salad

This Keto Shrimp and Avocado Salad is a refreshing, low-carb dish bursting with vibrant flavors and a variety of textures. Packed with succulent shrimp, creamy avocado, and a tangy lime dressing, it's a perfect meal for a quick lunch or a light dinner.

Course Lunch

Cuisine American

Keyword Avocado Salad, Keto Lunch, Keto Shrimp Salad, Low-Carb Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 400kcal

Equipment

Grill or grill pan
Mixing bowls
Whisk
Cutting board
Knife

Ingredients

1 pound shrimp, peeled and deveined
2 avocados, diced
¼ cup extra virgin olive oil
2 limes, juice of approximately 1/4 cup or 60 ml
¼ cup fresh cilantro, chopped
1 medium cucumber, diced
½ red onion, thinly sliced
Salt and pepper to taste
1 teaspoon chili flakes optional
1 tablespoon avocado oil or olive oil for grilling

Instructions

Preheat a grill or a grill pan over medium-high heat and brush it with avocado or olive oil.
Season the shrimp with salt, pepper, and optional chili flakes. Grill the shrimp for 2-3 minutes on each side or until they turn pink and are cooked through. Remove from heat and let them cool slightly.
In a large bowl, combine the diced avocado, cucumber, red onion, and chopped cilantro.
In a small bowl, whisk together the extra virgin olive oil and lime juice to create the dressing. Season with salt and pepper to taste.
Add the grilled shrimp to the avocado mixture, pour the dressing over the salad, and gently toss to combine.
Serve immediately or chill in the refrigerator for 15 minutes before serving for a more refreshing experience.

Notes

For a spicier kick, add more chili flakes or a diced jalapeño to the salad.

Ensure shrimp are completely peeled and deveined for the best texture and taste.

Leftovers can be stored in an airtight container in the refrigerator for up to one day, though the salad is best enjoyed fresh.

Nutrition