Keto Shrimp Avocado Bowl

The Keto Shrimp Avocado Bowl is a vibrant and satisfying low-carb dish featuring juicy shrimp, creamy avocado, crisp leafy greens, and a zesty lime-olive oil dressing. Protein-rich shrimp pairs with avocado’s monounsaturated fats for lasting fullness, while fresh greens add crunch and volume without extra carbs. Bright lime, garlic, and spices tie everything together into a light yet energizing bowl that is perfect for a quick lunch, an easy dinner, or a build-your-own bowl spread for guests.

Course Dinner, Lunch, Main Course, Salad Bowl

Cuisine American, Keto, Low Carb

Keyword avocado bowl, gluten free, keto lunch, keto shrimp avocado bowl, low carb shrimp recipe, shrimp salad

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 420kcal

Equipment

large skillet
Mixing bowl
Small bowl
Cutting board
Chef's knife
Tongs

Ingredients

For the shrimp

1 1/2 pounds raw medium shrimp, peeled and deveined, tails removed if desired
2 tablespoons olive oil
1 teaspoon fine sea salt divided, half for shrimp and half for dressing and greens
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika or regular paprika
1/2 teaspoon ground cumin optional for a warm, earthy flavor

For the lime olive oil dressing

1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice about 2 limes
1 tablespoon fresh cilantro, finely chopped plus more for serving
1 clove garlic, finely minced
1/4 teaspoon crushed red pepper flakes optional, for heat
1/4 teaspoon fine sea salt or to taste

For the bowls

6 cups mixed leafy greens such as baby spinach, spring mix, or chopped romaine
2 medium avocados, diced
1/2 cup English cucumber, diced or regular cucumber, seeds removed
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro leaves for topping
1 medium jalapeño, thinly sliced optional, for serving
1/4 cup crumbled feta or queso fresco optional, for serving
1 medium lime, cut into wedges for serving

Instructions

Pat the shrimp very dry with paper towels and place them in a mixing bowl.
Drizzle the shrimp with olive oil, then sprinkle with half of the sea salt, black pepper, garlic powder, smoked paprika, and cumin, and toss until the shrimp are evenly coated.
In a small bowl whisk together the extra-virgin olive oil, lime juice, chopped cilantro, minced garlic, red pepper flakes, and the remaining sea salt until the dressing is emulsified and well combined.
Add the mixed leafy greens to a large bowl, drizzle with 1 to 2 tablespoons of the dressing, and gently toss until the greens are lightly coated, then divide the greens among four serving bowls.
Heat a large skillet over medium to medium high heat until hot, then add the seasoned shrimp in a single layer without overcrowding.
Cook the shrimp for about 2 to 3 minutes on the first side until pink and just turning opaque, flip them, and cook for another 1 to 2 minutes until they form a loose C shape and are just cooked through, then remove the skillet from the heat.
While the shrimp rest briefly, dice the avocados and gently toss them with a small spoonful of the dressing to help prevent browning and to lightly coat the pieces.
Top each bowl of dressed greens with equal portions of warm shrimp, diced avocado, cucumber, and red onion.
Drizzle each bowl with more of the lime olive oil dressing to taste and garnish with fresh cilantro leaves, jalapeño slices, and crumbled feta or queso fresco if using.
Serve the bowls right away with lime wedges on the side for squeezing and enjoy warm or at room temperature.
For meal prep, store the cooked shrimp, chopped vegetables, greens, and dressing separately in airtight containers in the refrigerator and assemble just before serving for the best texture.

Notes

To keep net carbs low, stick with leafy greens and nonstarchy vegetables and avoid adding corn, beans, or sweet dressings. Use wild-caught shrimp when possible for the best flavor and texture, and be careful not to overcook them so they stay tender and juicy. For extra fat and flavor, add a spoonful of sour cream or a few slices of keto-friendly pickled jalapeños on top. This bowl is also excellent served chilled, making it a great option for packed lunches.

Nutrition