Shrimp Avocado Salad
Talk about a perfect salad for warm weather. That’s what this Shrimp Avocado Salad is to me. Plus, it’s a delicious blend of some of my favorite ingredients. Even though it has avocado in it, the carb count is right on point — only 6 g net carbs per serving.
Shrimp Avocado Salad
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This recipe calls for cooking the shrimp in a skillet for just five minutes and then it is ready to serve with the avocado on a salad of arugula. However, if you’re making this dish for a backyard barbecue or to bring for a potluck, you could easily use precooked shrimp that you heat up in the microwave or, even better, in the air fryer. Either way, this is a recipe that comes together in about 20 or so minutes. This is one I serve all throughout the warm-weather months.
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. See how I use them here.
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.
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon ground cumin
- 1 large avocado diced
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 4 cups baby arugula
- 8 grape tomatoes
- 24 large green olives, pitted
- 3 ounces walnuts, roughly chopped
- 1 large lime cut into 8 wedges
- Sea salt and black pepper to taste
Instructions
- 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!
Shrimp Avocado Salad
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined
- 1/2 teaspoon ground cumin
- 1 large avocado diced
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fresh cilantro chopped
- 4 cups baby arugula
- 8 grape tomatoes
- 24 large green olives pitted
- 3 ounces walnuts roughly chopped
- 1 large lime cut into 8 wedges
- Sea salt and black pepper to taste
Instructions
- 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!