Talk about mixing all my favorite things together. This Keto Shrimp Avocado Salad will hit the spot for you if you love shrimp like I do.
It’s full of complex flavors and textures that elevates it from a boring old salad into something spectacular. Shrimp is rather expensive where I’m from so this is a delicacy that I don’t make often but when I do, I make it with love.
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!
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, especially if you like your shrimp on the spicy side like I do. Don’t worry, this recipe isn’t spicy but I do tend to kick up the fire when I make it for myself.
Avocado is but one source of fat in this ultra-filling salad however so if you think you’ll b hungry again in a few hours after having this salad, 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 its 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 like I like it, use a bit of cajun seasoning and a few dashes of keto hot sauce on it to kick the flavor all the way up.
Keto Avocado Shrimp Salad
- 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
- 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
- Add the butter and minced garlic to a large skillet and set over medium heat. Cook for one minute, stirring frequently.
- 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.
- 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.
- 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!
You’ll notice that this 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 over 45g of fat and 27g 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.
Make this a dairy-free keto diet salad by using coconut oil instead of butter to saute the shrimp.