Easy High Protein Keto Shrimp Avocado Salad

Sometimes the hardest thing about cooking is turning on your stove, especially when it’s hot outside. 

Fortunately, there are delicious healthy meals that require no cook time! This Shrimp Avocado Salad features vibrant flavors and takes less than 30 minutes to make! 

It’s also a splendid choice for anyone looking for a Keto, Low Carb friendly salad that's textures and flavor. 

What is a Keto Shrimp Avocado Salad? 

Shrimp Avocado Salad is a light and fresh with flavors that really stand out. Fresh Shrimp, avocado, and cilantro. Bright and beautiful, this isn’t your run-of-the-mill salad. 

Loaded with complex flavors and that are colorful and is great a stand-alone lunch or dinner or will pair beautifully with a main dish. 

Like any salad, the dressing brings it all together. A light salad dressing in this shrimp avocado salad includes olive oil, fresh lime juice, cilantro and a bit of salt and pepper to taste. 

It’s amazing how the combination of shrimp, avocados and dressing brings out the fantastic taste in this dish. 

What Shrimp Should I Use for Shrimp Avocado Salads? 

You can use either raw or pre-cooked shrimp, which will then be pan-seared.  

This recipe and my preference is using raw shrimp that’s peeled and deveined.

Once it’s peeled you pan sear it in butter and garlic for 2-3 minutes until the shrimp turns pink. 

Can I Use Frozen Shrimp for my Salad? 

Yes! Defrost it first by letting it thaw out in the refrigerator or place it into a bowl with cold water. 

How Do I Make Keto Shrimp Avocado Salad

1. Add the butter and minced garlic to a large skillet, add the shrimp and the ground cumin to the skillet. Season with salt and black pepper, to taste, and stir to combine.

2. Cook for 2-3 minutes, or just until the shrimp changes color.

3. Remove from heat, and set aside. 

4. Chop the shrimp and transfer to a large bowl. 

5. Add the avocado, olive oil, lime juice, and fresh cilantro to the bowl. 

6. Season with salt and black pepper, to taste, and gently toss to combine. 

7. I like to divide the baby arugula between four meal prep containers or serving plates. 

8. Add ¼ of the avocado shrimp mixture to each container or plate. 

9. Divide any extras you’d like to include in your salad such as green olives, walnuts, and lime wedges between each portion. 

Serve immediately or refrigerate for later. 

How Long Can I Store My Shrimp Avocado Salad? 

If you know in advance, you're going to be storing your salad, separate it out into a bento box. It will keep your salad and ingredients fresh and keep the great flavor until you're ready to eat.

While it’s best to eat your salad, within 24-48 hours for the best flavor and taste. It can last in the refrigerator for up to 3 days. 

Once you remove it from the refrigerator, you’ll want to mix it well before eating. This will get the dressing up and mixed into the salad.

More Keto Low Carb Friendly Salads

Do you love salad? Here are a few more favorite Keto friendly salads we love. 

Keto Chicken Salad with Blue Cheese and Walnuts - Looking for a protein-packed and delicious keto chicken salad with blue cheese? Walnuts optional. Then you’ve found it with this delicious on-the-go lunch, fully keto compliant Keto Chicken Salad with Blue Cheese and Walnuts.

Keto Cobb Salad - A classic Keto Cobb Salad full of bacon, avocado, chicken, eggs and blue cheese. Your keto favorite toppings on top of a crunchy and refreshing salad.

Why a Shrimp Avocado Salad? 

Shrimp avocado salads are the perfect go-to meal for a variety of reasons. Need a fast lunch? Light dinner? Or how about a side dish for your next potluck? 

Whatever the reason, you’ll appreciate the amazing flavors of this salad with every bite. 

If your brand new to the Keto Low Carb lifestyle, you’ll want something different to add to your table, this recipe is fresh, delicious and easy to make. 

What are you waiting for? Enjoy this salad in your very own kitchen. Your family and friends will approve! 

How to Make Keto Shrimp Avocado Salad

Ingredients:

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

Directions:

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. Serve immediately or refrigerate for later. Enjoy!

Macros - per serving*

• Calories: 450
• Fat: 35.83g
• Carbs: 10.34g
• Net Carbs: 4.64g
• Protein: 27.19g

Printable Easy High Protein Keto Shrimp Avocado Salad

Easy High Protein Keto Shrimp Avocado Salad