Keto Shrimp Avocado Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g large shrimp, peeled and deveined</li><li class="ingredients-single-item">2 medium ripe avocados, diced</li><li class="ingredients-single-item">1 medium cucumber, diced</li><li class="ingredients-single-item">60g red onion, thinly sliced</li><li class="ingredients-single-item">60g fresh cilantro, chopped</li><li class="ingredients-single-item">2 tbsp olive oil, divided</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">½ tsp smoked paprika</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">For the dressing:</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">30ml fresh lime juice (about 2 limes)</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">½ tsp Dijon mustard</li><li class="ingredients-single-item">¼ tsp red pepper flakes (optional)</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Citrus juicer</li><li class="equipment-single-item">Salad spinner</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Pat the shrimp dry with paper towels to ensure proper searing. In a small bowl, combine 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper. Toss the shrimp in this mixture until evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat a non-stick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil. Once hot, add the shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 2-3 minutes on one side until pink and slightly golden, then flip and cook for another 1-2 minutes until fully opaque. Shrimp cook quickly, so watch carefully to avoid overcooking, which can make them rubbery. Remove from heat and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the shrimp cool, prepare the dressing by whisking together olive oil, lime juice, minced garlic, Dijon mustard, red pepper flakes (if using), salt, and pepper until emulsified. The mustard acts as an emulsifier, helping the oil and lime juice blend smoothly without separating.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, combine the diced cucumber, sliced red onion, and chopped cilantro. Wait to add the avocado until just before serving to prevent browning. Gently toss the vegetables with half of the dressing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When ready to serve, dice the avocados and add them to the salad along with the cooled shrimp. Drizzle the remaining dressing over the top and gently toss everything together, taking care not to mash the avocado. The creamy avocado will naturally coat some ingredients, creating a delightful texture contrast with the crisp vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Taste and adjust seasoning if needed with additional salt, pepper, or lime juice. For best flavor, serve immediately while the shrimp is still slightly warm or at room temperature. If preparing ahead, keep all components separate and assemble just before serving to maintain optimal texture and freshness.</li></ol>