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Shrimp and Avocado Salad » Simple and Healthy Recipe! ✅

This delicious Shrimp Avocado Salad features perfectly seasoned, tender shrimp and crisp vegetables topped with an easy homemade dressing!

❤️ Because you are going to love this shrimp and avocado salad

  • Succulent grilled shrimp sauce
  • Great mix of crisp fresh vegetables.
  • Bright and colorful salad, perfect for special occasions
  • It can also be made with salmon, steak, or chicken.

If you’re looking for a protein-packed, nutrient-dense salad that’s not only quick and easy, but also tastes amazing, this Avocado Shrimp Salad will check all those boxes. It’s a simple recipe that you can make, serve, and serve in just 20 minutes!

Shrimp and avocado are a classic combination that go hand in hand. But when you add this sweet, tangy and tangy salad dressing, you will have one of the most amazing and delicious salads.

Not a fan of shrimp? No problem! Vegetables and salad dressing will work wonderfully with grilled chicken, pork loin steak too.

The salad on its own is so delicious that you can even leave the shrimp out and serve them as a fresh and flavorful salad.

🛒 What you need to make the shrimp and avocado salad

*Exact measurements are listed in the recipe card below.

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🔪 How to make shrimp and avocado salad

make shrimp

Pour the olive oil into a large nonstick skillet over medium-high heat. Add the shrimp and sprinkle the smoked paprika, garlic, salt and pepper on both sides.

Brown the shrimp for about 2 minutes on each side and once they are pink, remove them from the pan and let them cool slightly while you prepare the salad.

To assemble the salad

Core the head of romaine lettuce, quarter lengthwise, then cut into small pieces.

Advice: This salad spinner helps wash and dry lettuce much more easily!

In a large salad bowl, add the lettuce.

Advice: Now you can serve the salad however you like, but I prefer to arrange the ingredients in rows because it makes for a beautiful presentation. I dress the salad just before serving, then I dress everything and serve.

Just to the right of center, add the shrimp.

Cut the avocados in half, remove the pits, and cut them in half again. Remove the skins, then cut them into thick strips. Place the avocado to the left of the shrimp.

Advice: You can also keep the avocado slices close together for a more elaborate presentation.

Cut the tomatoes in half and place them to the left of the avocado. Chop the bell pepper and add it to the right of the shrimp.

Cut the red onion into thin strips and place it to the left of the tomatoes. And finally, cut the half-moon cucumber into slices and place them to the right of the pepper.

Advice: Another way to display vegetables and shrimp is to arrange them in bunches, which works well in a large, round salad bowl. I have made these with my Antipasti Salad, Taco Salad, and Buffalo Chicken Salads and they look so good!

To make the dressing

Add all dressing ingredients to a salad shaker cup, mason jar, or hand mixer and shake or stir until well blended.

Pour over salad just before serving and store leftovers in the fridge for a few days.

Is Shrimp OK on Keto?

Shrimp are a very nutritious option for those following a ketogenic or low-carb diet. Per 6 ounces, there are 34 grams of protein in shrimp, about 1 gram of carbohydrates, and zero sugar. This makes shrimp a perfect source of protein while keeping carbohydrate intake to a minimum.

How many calories does a shrimp salad have?

The number of calories varies depending on what you add to the salad, the size of the shrimp, and the amount of dressing you use.

For this Avocado Shrimp Salad, you are using a homemade Keto dressing which helps keep the calories around 306 per serving!

Tips to make the best shrimp salad

  • If you are not serving this salad right away, wait until you add the dressing. Although it is a much lighter dressing than a creamy dressing, the longer it takes the longer it will cause the salad greens to wilt. Also, the lemon juice will toughen the shrimp if they sit too long.
  • Once the avocados are cut, they will start to oxidize and turn brown. The lemon in the dressing will help prevent this. But if you didn’t dress the salad immediately after making it, you might want to sprinkle it with a little lemon juice to keep it fresh.
  • This recipe is already very quick to make, but you could make it the night before. You can chop all the vegetables and store them in separate airtight containers in the refrigerator. The prawns can also be cooked the day before, but I prefer them to be freshly cooked and still warm when added to the fresh vegetables.
  • This vinaigrette-style dressing is best when freshly made. But if you need to refrigerate it, it keeps perfectly and doesn’t separate because it emulsifies beautifully when you mix it.

What dressing goes best with shrimp?

You can season the shrimp with many wonderful herbs and spices. Since the dressing for this recipe is super flavorful, I didn’t go overboard with the strong ingredients.

But if you want shrimp with a stronger flavor, you can use a little of this cajun dressing, this blackened dressing, or any of your favorite spices.

Can I add cheese to this salad?

Absolutely! Feta cheese, goat cheese, or grated Parmesan are great options. If you’re tracking macros, be sure to adjust for the type and amount you use.

Variations and substitutions

Dress: If you like a creamier dressing more, my Homemade Keto Ranch or Chipotle Ranch Dressing always tastes great with raw veggies and will really complement the shrimp. Other great options are Apricot Vinaigrette, Chipotle Lime Vinaigrette, and Creamy Balsamic Dressing.

Vegetables: When it comes to salads, you can’t go wrong adding one of your favorite vegetables. Artichoke hearts are great in this salad, and you can use roasted red peppers instead of raw orange peppers. Olives, although considered fruits, are also a great addition.

Green salad: Romaine lettuce is a crisp green salad that holds up well to heavier dressings. But if you want to switch it up, you can use baby spinach, bibb lettuce, or even iceberg lettuce. Spring mix is ​​not recommended as it is too delicate and wilts easily.

Protein: One of the best things about this recipe is that the flavors pair perfectly with just about any type of meat or seafood you want to use. You can use salmon, pork tenderloin, chicken fillet, or even grilled steak.

Are Shrimp Salads Healthy?

This Keto Avocado Shrimp Salad Recipe is packed with healthy nutrients! Take a look at this summary of what you get with each serving:

Shrimp: Shrimp is very nutritious. It’s low in calories and provides plenty of protein and healthy fats, as well as a variety of vitamins, including B and D, as well as several healthy minerals.

Green salad: Depending on the type used, most lettuces are rich in calcium, phosphorus, magnesium and potassium. It is also an excellent source of beta-carotene, vitamin C, vitamin K, and folic acid.

Avocado:Packed with many nutrients, including fiber, healthy fats, vitamin C, vitamin E, vitamin B6, potassium, magnesium, and folic acid.

Tomatoes:An important dietary source of the antioxidant lycopene, it is also an excellent source of vitamin C, potassium, folic acid, and vitamin K.

Cucumbers:Few calories but rich in water and numerous important vitamins and minerals. They are also a good source of antioxidants, including flavonoids and tannins.

More Ketogenic Shrimp Recipes

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This delicious Shrimp Avocado Salad features perfectly seasoned, tender shrimp and crisp vegetables topped with an easy homemade dressing!

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preparation time 15 min

Cooking time 5 minutes

Total time 20 minutes

Calories: 306

Servings: 6

US usual metric

make shrimp

To assemble the salad

  • Core the head of romaine lettuce, quarter lengthwise, then cut into small pieces. Wash and dry the lettuce, I use a salad spinner.
  • In a large salad bowl, add the lettuce. Just to the right of center, add the shrimp.
  • Cut the avocados in half, remove the pits, and cut them in half again. Remove the skins, then cut them into thick strips. Place the avocado to the left of the shrimp.

  • Cut the tomatoes in half and place them to the left of the avocado. Chop the bell pepper and add it to the right of the shrimp. Cut the red onion into thin strips and place it to the left of the tomatoes.

  • And finally, cut the half-moon cucumber into slices and place them to the right of the pepper.

Now you can serve the salad however you like, but I prefer to arrange the ingredients in rows because it makes for a beautiful presentation. I dress the salad just before serving, then I dress everything and serve. If you don’t like shrimp, you can use chicken, salmon, or steak inside. Just be sure to adjust the cooking times accordingly.

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can check this using the nutrition calculator of your choice. All data is based on net carbs, no sugar alcohol: Swerve, Erythritol, Allulose, or Monk Fruit.

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