Low-Carb Cilantro Lime Shrimp Salad

This refreshing Low-Carb Cilantro Lime Shrimp Salad combines succulent shrimp with fresh greens and a zesty lime dressing, perfect for a light yet satisfying meal that aligns with your keto lifestyle.

Course Lunch

Cuisine American

Keyword Cilantro Lime, Healthy Salad, Keto, Low-Carb, Shrimp Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 350kcal

Equipment

Skillet
Mixing bowls
Whisk
Cutting board
Knife

Ingredients

1 pound shrimp, peeled and deveined
2 tablespoons olive oil
¼ cup fresh lime juice
1 teaspoon lime zest
2 cloves garlic, minced
¼ cup extra virgin olive oil
2 tablespoons cilantro, chopped
8 cups mixed salad greens
1 avocado, diced
¼ cup red onion, thinly sliced
¼ cup feta cheese, crumbled

Instructions

Heat a skillet over medium-high heat and add 2 tablespoons of olive oil.
Season the shrimp with salt and pepper, then add to the skillet. Cook for 2-3 minutes on each side or until shrimp are pink and cooked through. Remove from heat and set aside to cool.
In a small bowl, whisk together lime juice, lime zest, minced garlic, and extra virgin olive oil to create the dressing. Stir in the chopped cilantro, and adjust the seasoning with salt and pepper.
In a large bowl, combine the mixed salad greens, diced avocado, and sliced red onion.
Add the cooled shrimp to the salad mixture.
Drizzle the cilantro lime dressing over the salad and toss until everything is well coated.
Sprinkle crumbled feta cheese over the top of the salad.
Serve immediately or chill in the refrigerator for 15 minutes before serving for an extra refreshing experience.

Notes

For extra protein, consider adding hard-boiled eggs or nuts to the salad.

The dressing can be made ahead and stored in the refrigerator for up to 5 days.

If you're not on a strict keto diet, you can add corn or black beans for additional flavors.

Ensure the shrimp are completely cooled before adding to the greens to keep the salad crisp.

Nutrition