If you’re craving a light, refreshing meal that’s packed with flavor and healthy fats, this Keto Shrimp Avocado Salad is the perfect choice! It’s not only quick to make but also delicious and satisfying. The combination of succulent shrimp, creamy avocado, and zesty dressing makes this salad a must-try for any keto enthusiast.
Equipment You’ll Need
- Medium-sized pot (for boiling shrimp)
- Mixing bowl
- Knife and cutting board
- Serving plates
Ingredients
- 1 pound shrimp, peeled and deveined (fresh or frozen)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Lettuce leaves for serving
Step-by-Step Procedure
- Cook the Shrimp
- In a medium-sized pot, bring water to a boil.
- Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. If using frozen shrimp, follow package instructions.
- Drain and rinse the shrimp under cold water to stop the cooking process. Set aside.
- Prepare the Dressing
- In a small bowl, whisk together the olive oil, lime juice, garlic powder, salt, and pepper. This dressing will add a zesty kick to the salad.
- Combine the Ingredients
- In a large mixing bowl, combine the cooked shrimp, diced avocado, halved cherry tomatoes, red onion, and cilantro.
- Pour the dressing over the salad and gently toss to combine all the ingredients, being careful not to mash the avocado.
- Serve
- If desired, serve the salad over a bed of lettuce leaves for an extra crunch.
- Enjoy your Keto Shrimp Avocado Salad immediately!
Tips
- Fresh Shrimp: For the best flavor, use fresh shrimp whenever possible. If using frozen, ensure they are fully thawed before cooking.
- Add Extra Veggies: Feel free to add cucumber or bell peppers for more crunch and color.
- Make It Ahead: You can prepare the salad ingredients ahead of time and mix them just before serving to keep the avocado from browning.
Storage Details
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh but can be kept for a short time.
FAQs
1. Can I use other seafood instead of shrimp?
Yes! You can substitute shrimp with crab meat, scallops, or even cooked chicken for a different twist.
2. What can I serve this salad with?
This salad is delicious on its own but pairs well with low-carb crackers or as a topping on lettuce wraps.
3. Is this recipe gluten-free?
Absolutely! All ingredients in this salad are gluten-free, making it perfect for those with gluten sensitivities.
Nutrition Information (per serving, based on 4 servings)
- Calories: 310
- Fat: 24g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 20g
Loved this recipe? We’d love to hear your feedback! Drop a comment below and follow us on Facebook for more delightful keto recipes. Don’t forget to bookmark our website for easy access to all our latest recipes and updates!
