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Flavorful Shrimp Avocado Salad

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Talk about mixing all my favorite things together. This Keto Shrimp Avocado Salad will hit the spot for you if you love shrimp. And can we talk about how this is such a wonderful way to add avocado to your diet in a spectacular way?

It’s full of complex flavors and textures that elevate it from a boring old salad into something spectacular.

Shrimp is very keto-friendly as it is full of vitamins and minerals that can be hard to come by without taking any keto supplements. More specifically, shrimp is, of course, packed with clean, wholesome protein, but it’s also full of Vitamin B12, which supports your body’s nerve and blood cells.

Shrimp is also full of carotenoids, selenium, and copper. I know you probably don’t care about these minerals and are like, “Girl, get to the recipe!!!” … but I just wanted to point out to you that these minerals are hard to get in your daily diet, and shrimp provides a high percentage of them all, so eat more shrimp!

What I Love About This Easy Shrimp Avocado Salad With Tomatoes

Easy. It’s so easy to whip up! Need I say more? The only cooking required is the shrimp. I also love the fact that it’s so healthy, wholesome and keto-friendly.

While this shrimp avocado salad is dressed with tomatoes and walnuts, you can add whatever nut and veggie you want to. Check out the suggestions below.

What to Serve With Keto Shrimp Avocado Salad

You can eat this salad on its own or serve it up with some yummy keto bread if you like eating bread with your salad like I do. Here are a few keto bread recipes you might want to try.

Or you can serve this salad with some crunchy keto crackers.

What You Need to Make This Shrimp Avocado Salad

Here is a list of the ingredients required to make this wonderful shrimp avocado salad.

  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 lb shrimp peeled and deveined
  • ½ tsp ground cumin
  • Sea salt and black pepper to taste
  • 1 large avocado diced
  • 3 tbsp extra virgin olive oil
  • 1½ tbsp fresh lime juice
  • t tbsp fresh cilantro chopped
  • 4 cups baby arugula
  • 8 grape tomatoes
  • 24 large green olives
  • 3 oz walnuts roughly chopped
  • 1 large lime cut into 8 wedges

How to Prepare Keto Avocado Shrimp Salad

  1. Add the butter and minced garlic to a large skillet and set over medium heat. Cook for one minute, stirring frequently.
  2. Add the shrimp and the ground cumin to the skillet. Season with salt and black pepper to taste, and stir to combine. Continue cooking for 2-3 minutes, or just until the shrimp changes color and starts to curl. Remove from heat and set aside.
  3. Once cool, roughly chop the shrimp and transfer to a large bowl. Add the avocado, olive oil, lime juice, and fresh cilantro to the bowl. Season with salt and black pepper to taste, and gently toss to combine.
  4. Divide the baby arugula between four meal prep containers or serving plates. Add one-fourth of the avocado shrimp mixture to each container or plate. Evenly divide the green olives, walnuts, and lime wedges between each portion.
  5. Serve immediately or refrigerate for later. Enjoy!
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Variations and Suggestions

Instead of using arugula salad, which I get that nothing everyone likes because of its strong flavor, you can certainly substitute for any lettuce you prefer.

I’ve added walnuts and grapes to my shrimp avocado salad, but any nut or vegetable will do. Here are a few suggestions:

  • pecans
  • sunflower seeds
  • macadamia nuts
  • hazelnuts
  • cucumber
  • celery

Make this a dairy-free keto diet salad by using coconut oil instead of butter to saute the shrimp.

More shrimp recipes you might like

Please check out these other yummy shrimp recipes.

Keto Shrimp Avocado Salad

I know I don’t have to sell you on the benefits of avocado. The creaminess it provides in this dish is so comforting.

Avocado is only one source of fat in this ultra-filling salad, however, so if you think you’ll be hungry again in a few hours after having it, think again! It’s also filled with olives and walnuts, both excellent sources of fats without loading up on cream and other dairy ingredients that can lead to a keto stall!

This salad is also a great option for a meal prep lunch! I recommend getting yourself a couple of these meal prep salad dishes to keep your ingredients separate if you’re taking this salad for lunch. This way, the shrimp and avocado can get really happy together in their sauce while the salad greens stay nice and fresh and crispy, ready for when you’re ready to eat.

Simply dump it all out into a bowl when it’s time to chow down.

To make the shrimp spicy, use a bit of cajun seasoning and a few dashes of keto hot sauce on it to kick the flavor all the way up.

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Keto Avocado Shrimp Salad

A delicious keto-friendly salad full of healthy fats for a satiating meal.
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Course: Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4
Calories: 514kcal
Author: Iva Ursano

Ingredients

  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 lbs shrimp peeled and deveined
  • ½ tsp ground cumin
  • Sea salt and black pepper to taste
  • 1 large avocado diced
  • 3 tbsp extra virgin olive oil
  • tbsp fresh lime juice
  • t tbsp fresh cilantro chopped
  • 4 cups baby arugula
  • 8 grape tomatoes
  • 24 large green olives
  • 3 oz walnuts roughly chopped
  • 1 large lime cut into 8 wedges

Instructions

  • Add the butter and minced garlic to a large skillet and set over medium heat. Cook for one minute, stirring frequently.
    2 tbsp unsalted butter, 2 cloves garlic
  • Add the shrimp and the ground cumin to the skillet. Season with salt and black pepper, to taste, and stir to combine. Continue cooking for 2-3 minutes, or just until the shrimp changes color and starts to curl. Remove from heat and set aside.
    1 lbs shrimp, ½ tsp ground cumin, Sea salt and black pepper
  • Once cool, roughly chop the shrimp and transfer to a large bowl. Add the avocado, olive oil, lime juice, and fresh cilantro to the bowl. Season with salt and black pepper, to taste, and gently toss to combine.
    1 large avocado, 3 tbsp extra virgin olive oil, 1½ tbsp fresh lime juice, t tbsp fresh cilantro
  • Divide the baby arugula between four meal prep containers or serving plates. Add one-fourth of the avocado shrimp mixture to each container or plate. Evenly divide the green olives, walnuts, and lime wedges between each portion. Serve immediately or refrigerate for later. Enjoy!
    4 cups baby arugula, 8 grape tomatoes, 24 large green olives, 3 oz walnuts, 1 large lime

Nutrition

Calories: 514kcal | Carbohydrates: 13g | Protein: 28g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 522mg | Potassium: 837mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 2mg

You’ll notice that this shrimp avocado salad seemingly has lots of carbs, but in reality, it only has 3g net carbs per serving. That’s because it is rich in fiber, which your body will pass right back out and the sugars from the limes will also not spike your blood sugar. Read more about net carbs here.

At 42g of fat and 28g of protein, this salad will help you to meet your macros very well especially if you’re following an intermittent fasting protocol. This is an excellent salad for some MCT oil as a replacement or mixed in with olive oil to boost your healthy fats and ketone production.

On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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