Keto Shrimp Avocado Salad Recipe

Learn how to make the best homemade Keto Shrimp Avocado Salad with perfectly seared shrimp and ripe avocados. This easy keto-friendly recipe features a tangy lime dressing that brings together all the fresh ingredients for a light yet satisfying meal that's ready in minutes.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

5 mins

Serves:

4 servings

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

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🧂 Sodium:

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Shrimp Avocado Salad?

This keto-friendly salad combines large shrimp, avocados, cucumber, red onion, and fresh cilantro. The zesty dressing features olive oil, lime juice, garlic, Dijon mustard, and optional red pepper flakes for a kick of heat.

How to cook Keto Shrimp Avocado Salad at home?

Learn how to cook Keto Shrimp Avocado Salad by seasoning shrimp with spices and searing them for 2-3 minutes per side until pink and opaque. Meanwhile, prepare the lime dressing by whisking olive oil with lime juice and Dijon mustard. Combine the cooled shrimp with fresh vegetables, diced avocado, and drizzle with dressing just before serving.

Can I make this salad ahead of time for meal prep?

You can prep components separately up to 24 hours ahead, but assemble just before eating. Cook and refrigerate shrimp, prepare the dressing, and chop vegetables, but add avocado last to prevent browning. Store components in separate airtight containers for a quick assembly.

What's the best way to ensure perfectly cooked shrimp in a seafood salad?

For perfectly cooked shrimp, pat them dry before cooking, use a hot pan, and arrange them in a single layer without overcrowding. Cook just until they turn pink and opaque (about 2-3 minutes per side). They're done when they form a "C" shape – overcooked shrimp curl into tight "O" shapes.

How can I modify this shrimp and avocado salad for different dietary needs?

This salad is naturally keto, low-carb and gluten-free. For dairy-free, it already qualifies. For paleo, ensure your Dijon mustard is compliant. To lower the fat content, reduce avocado and use less dressing. For extra protein, add hard-boiled eggs or cooked chicken.

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