Low Carb Shrimp Avocado Salad Bowls

These Low Carb Shrimp Avocado Salad Bowls are a light yet satisfying keto meal built around juicy garlic-lime shrimp, creamy avocado, and a bed of low-carb greens like spinach or arugula. Each bowl delivers a balanced combination of protein, healthy fats, and fiber-rich vegetables, keeping net carbs low while still feeling hearty and energizing. Bright citrus, fresh herbs, and a hint of optional chili heat create punchy flavor, while crunchy seeds or nuts add texture without kicking you out of ketosis.

Course Dinner, Lunch, Main Course, Salad

Cuisine American, Keto, Low Carb

Keyword keto lunch, keto meal prep, keto shrimp salad, low carb salad bowl, shrimp avocado salad

Prep Time 15

Cook Time 10

Total Time 25

Servings bowls

Calories 540kcal

Equipment

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

Ingredients

For the garlic-lime shrimp

1 1/2 pounds raw shrimp, peeled and deveined, tails removed if desired
2 tablespoons olive oil
2 tablespoons fresh lime juice plus more to taste
3 cloves garlic, minced
1 teaspoon fine sea salt divided
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika or regular paprika
1/4 teaspoon crushed red pepper flakes optional, for heat

For the salad bowls

6 cups baby spinach, arugula, or mixed low-carb greens loosely packed
2 medium avocados, peeled, pitted, and sliced or diced
1 cup cucumber, diced
1/4 cup fresh cilantro or parsley, chopped plus more for garnish
1/3 cup roasted pumpkin seeds or sunflower seeds unsalted, for crunch

For the simple lime dressing

1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
1/2 teaspoon Dijon mustard no added sugar
1/4 teaspoon fine sea salt or to taste
1/4 teaspoon ground black pepper

Instructions

Pat the shrimp dry with paper towels and place them in a mixing bowl.
Add the olive oil, lime juice, minced garlic, salt, pepper, paprika, and red pepper flakes to the shrimp and toss until the shrimp are evenly coated.
Let the shrimp marinate at room temperature for about 10 minutes while you prepare the salad ingredients.
Add the greens to a large bowl or divide them evenly among four serving bowls and top with the diced cucumber and chopped cilantro or parsley.
Heat a large skillet over medium to medium high heat until hot, then add the marinated shrimp in a single layer, working in batches if needed to avoid crowding the pan.
Cook the shrimp for about 2 to 3 minutes on the first side until pink and opaque around the edges, then flip and cook for another 1 to 2 minutes until just cooked through and remove the skillet from the heat.
In a small bowl whisk together the olive oil, lime juice, Dijon mustard, salt, and pepper until the dressing is emulsified and smooth.
Arrange the warm shrimp and avocado slices or chunks over the prepared greens and cucumber in each bowl.
Drizzle each bowl with the lime dressing and sprinkle with pumpkin seeds or sunflower seeds and extra herbs if desired.
Taste and add an extra squeeze of lime juice or a pinch of salt to each bowl just before serving to brighten the flavors.
If meal prepping, store the cooked shrimp, dressing, greens, and toppings in separate airtight containers in the refrigerator for up to 3 days and add the avocado and dressing right before eating.

Notes

To keep the shrimp tender and juicy, remove them from the skillet as soon as they turn pink and opaque, since overcooking makes them rubbery. For extra flavor without added carbs, toss the warm cooked shrimp with a little more lime juice and chopped herbs before adding to the bowls. You can swap the greens based on what you have, such as a mix of spinach and romaine, as long as they are low carb. For a creamier finish, whisk 1 to 2 tablespoons of keto mayonnaise into the dressing or drizzle the bowls with a thin stream of mayonnaise and extra olive oil just before serving. Always add avocado at the last minute to avoid browning, and if you need to hold cut avocado for a few hours, coat the surface with lime juice and store it tightly covered in the refrigerator.

Nutrition