Keto Avocado Shrimp Salad

The Keto Avocado Shrimp Salad is a satisfying low-carb dish built around sautéed shrimp and creamy avocado, all brought together with a bright, zesty lime dressing. Buttery avocado delivers healthy fats and fiber to keep you full, while juicy shrimp provides lean protein without weighing you down. Fresh cucumber, crisp greens, and a touch of cilantro keep each bite light and refreshing, making this salad an ideal choice for a quick keto lunch or an easy weeknight dinner that stays well within your carb goals.

Course Dinner, Lunch, Main Course, Salad

Cuisine American, Keto

Keyword 15 minute meal, gluten free, keto avocado salad, keto shrimp salad, low carb salad, quick dinner

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 410kcal

Equipment

large skillet
Mixing bowl
Cutting board
Chef's knife
Whisk

Ingredients

For the sautéed shrimp

1 pound raw shrimp, peeled and deveined medium or large, tails removed if desired
2 tablespoons olive oil or avocado oil
1 tablespoon butter salted or unsalted
1 teaspoon fine sea salt divided, to taste
1/2 teaspoon black pepper freshly ground
1 teaspoon garlic powder
1/2 teaspoon paprika smoked or sweet

For the salad base

2 medium avocados ripe but firm, diced
4 cups mixed salad greens such as spring mix, baby spinach, or chopped romaine
1 cup English cucumber diced, peeled if desired
1/4 cup red onion very thinly sliced or finely chopped
1/4 cup fresh cilantro chopped, plus more for garnish (optional)

For the zesty lime dressing

1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice about 2 limes
1 teaspoon lime zest finely grated
1 clove garlic minced
1/2 teaspoon Dijon mustard no sugar added
1/4 teaspoon crushed red pepper flakes optional, for heat
1/4 teaspoon fine sea salt or to taste

Instructions

Pat the shrimp dry with paper towels and place them in a bowl, then season with the salt, black pepper, garlic powder, and paprika, tossing until the shrimp are evenly coated.
Heat the olive oil in a large skillet over medium to medium high heat until shimmering, then add the shrimp in a single layer.
Sauté the shrimp for about 2 to 3 minutes per side until pink and opaque with just a slight curl, then add the butter, toss to coat, remove from the heat, and let the shrimp cool slightly while you prepare the salad.
In a large mixing bowl combine the mixed salad greens, diced avocado, diced cucumber, sliced red onion, and chopped cilantro, gently tossing to distribute the ingredients without mashing the avocado.
In a small bowl or measuring cup whisk together the extra virgin olive oil, fresh lime juice, lime zest, minced garlic, Dijon mustard, crushed red pepper flakes, and salt until the dressing looks emulsified and slightly thickened.
Pour about half of the lime dressing over the salad base and toss gently until the greens and vegetables are lightly coated, adding more dressing as needed to reach your preferred level of flavor and moisture.
Add the warm or room temperature sautéed shrimp to the dressed salad and fold them in gently, tasting and adjusting the seasoning with additional salt, pepper, or lime juice if desired.
Serve the Keto Avocado Shrimp Salad immediately on plates or in shallow bowls, garnished with extra cilantro and lime wedges if you like, or chill briefly for a cooler salad while keeping in mind that the avocado is best enjoyed the same day.

Notes

For easy meal prep, cook the shrimp and make the dressing up to 2 days ahead, then store them in separate airtight containers in the refrigerator and dice the avocado just before serving to prevent browning. If you prefer a creamier texture, lightly mash a portion of the avocado before tossing so it blends with the dressing and clings to the shrimp and greens. To keep carbs low and flavors bright, avoid sweetened mustards or dressings and rely on fresh lime, herbs, and spices instead.

Nutrition