For a healthy salad with fresh ingredients, serve a keto shrimp avocado salad. It is best way to enjoy a light dinner or as a side dish. This delicious keto shrimp avocado salad recipe is made with a mixture of fresh shrimp and creamy avocado. Any size shrimp will work well. With the health benefits from avocados (like the good fats), arugula and tomatoes, this low carb salad has lots of nutrition.
Another great thing about this avocado shrimp salad is there are alternate ways to prepare it. If you prefer shredded lettuce, pour the shrimp mixture on the top of the shredded lettuce. Instead of arugula, other great options are spinach or butter lettuce. Crumble some blue cheese, feta cheese or add additional avocado slices. Top it off with your favorite low carb salad dressing.
Nutrition Facts
Macros – per serving*
Calories: 450
Fat: 35.83g
Carbs: 10.34g
Net Carbs: 4.64g
Protein: 27.19g
*Source: HappyForks.com
Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
This article contains affiliate links.
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lbs. medium or large shrimp, peeled and deveined
- ½ teaspoon ground cumin
- Sea salt and black pepper, to taste
- 1 large avocados, diced
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 4 cups baby arugula
- 8 grape or cherry tomatoes
- 24 large green olives
- 3 oz. walnuts
- 1 large lime, cut into 8 wedges
Equipment
- Cutting board and knife
- Skillet
- Large bowl
- Measuring cup
Instructions
- Add the butter and minced garlic to a large skillet and set over medium-high 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. Be careful, the shrimp cooks a bit fast. Remove from heat and set aside.
- Once cool, roughly chop the shrimp and transfer to a large bowl. Add the ripe 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 and cooked 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!
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Keto Avocado Shrimp Salad
For a healthy salad with fresh ingredients, serve a keto shrimp avocado salad. It is best way to enjoy a light dinner or as a side dish. This delicious keto shrimp avocado salad recipe is made with a mixture of fresh shrimp and creamy avocado. Any size shrimp will work well. With the health benefits from avocados (like the good fats), arugula and tomatoes, this low carb salad has lots of nutrition.
Another great thing about this avocado shrimp salad is there are alternate ways to prepare it. If you prefer shredded lettuce, pour the shrimp mixture on the top of the shredded lettuce. Instead of arugula, other great options are spinach or butter lettuce. Crumble some blue cheese, feta cheese or add additional avocado slices. Top it off with your favorite low carb salad dressing.
Nutrition Facts Macros - per serving*Calories: 450
Fat: 35.83g
Carbs: 10.34g
Net Carbs: 4.64g
Protein: 27.19g
*Source: HappyForks.com
Nutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lbs. medium or large shrimp, peeled and deveined
- ½ teaspoon ground cumin
- Sea salt and black pepper, to taste
- 1 large avocados, diced
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 4 cups baby arugula
- 8 grape or cherry tomatoes
- 24 large green olives
- 3 oz. walnuts
- 1 large lime, cut into 8 wedges
Instructions
- Add the butter and minced garlic to a large skillet and set over medium-high 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. Be careful, the shrimp cooks a bit fast. Remove from heat and set aside.
- Once cool, roughly chop the shrimp and transfer to a large bowl. Add the ripe 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 and cooked 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!