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Keto Shrimp Avocado Salad – Fresh, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • Avocado: 2 ripe avocados, diced
  • Cucumber: 1 cup diced (English cucumber works best)
  • Cherry tomatoes: 1 cup halved (optional if you want ultra-low carbs)
  • Red onion: 1/4 cup thinly sliced
  • Greens: 3–4 cups baby arugula, spinach, or mixed greens
  • Fresh herbs: 1/4 cup chopped cilantro or parsley
  • Olive oil: 3 tablespoons extra-virgin
  • Lemon juice: 2–3 tablespoons fresh
  • Garlic: 1–2 cloves, finely minced
  • Dijon mustard: 1 teaspoon (adds body to the dressing)
  • Avocado oil or butter: 1 tablespoon for cooking shrimp
  • Salt and pepper: To taste
  • Seasonings for shrimp: 1/2 teaspoon smoked paprika, 1/4 teaspoon chili flakes (optional), 1/2 teaspoon cumin (optional)
  • Optional add-ins: 1/4 cup crumbled feta, sliced radishes, chopped celery, or toasted pumpkin seeds

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Toss with a pinch of salt, pepper, smoked paprika, and optional chili flakes or cumin.
  2. Make the dressing: In a small bowl, whisk olive oil, lemon juice, garlic, Dijon, salt, and pepper. Taste and adjust acid or salt as needed.
  3. Cook the shrimp: Heat avocado oil or butter in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Do not overcook. Transfer to a plate and let cool slightly.
  4. Prep the salad base: In a large bowl, add greens, cucumber, cherry tomatoes, and red onion.
  5. Add avocado: Dice avocados just before assembling. Gently fold them into the bowl to keep chunks intact.
  6. Toss with dressing: Drizzle about two-thirds of the dressing over the salad. Toss lightly to coat without smashing the avocado.
  7. Add shrimp and herbs: Top with warm or room-temperature shrimp and sprinkle with cilantro or parsley. Add remaining dressing to taste.
  8. Finish and serve: Season with a final pinch of salt and pepper. Add optional feta or pumpkin seeds for extra richness and crunch. Serve immediately.