Shrimp and Avocado Salad
Plump shrimp tossed with creamy avocado, cucumber, and a bright lime dressing. A light, refreshing keto lunch that comes together in about 20 minutes at 6 grams of net carbs.
Light, fresh, and quick to the table
This salad pairs sweet, tender shrimp with buttery avocado and cool cucumber, then ties it together with lime and cilantro. It eats light but keeps you full thanks to the fat in the avocado, and it is ready in the time it takes the shrimp to cook.
Frozen shrimp make this easy any day. Thaw them, give them a quick sear or use pre-cooked, and the rest is just chopping and tossing. The lime dressing does double duty, seasoning the shrimp and keeping the avocado from browning.
- Do not overcook the shrimp; pull them as soon as they curl and turn pink
- Add the avocado last and fold gently so it stays intact
- A little jalapeno adds heat without carbs if you want a kick
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Ingredients
- 1 pound large shrimp, peeled and deveined (net carbs →)
- 1 tablespoon olive oil (net carbs →)
- 2 medium avocados, diced (net carbs →)
- 1 cup diced cucumber (net carbs →)
- 1/2 cup halved cherry tomatoes (net carbs →)
- 1/4 cup finely diced red onion (net carbs →)
- 3 tablespoons fresh lime juice (net carbs →)
- 2 tablespoons extra-virgin olive oil (net carbs →)
- 3 tablespoons chopped fresh cilantro (net carbs →)
- 1 small jalapeno, seeded and minced (optional)
- Salt and black pepper to taste
Instructions
- 1Pat the shrimp dry and season with salt and pepper.
- 2Heat 1 tablespoon olive oil in a skillet over medium-high and cook the shrimp for 2 to 3 minutes total, until they curl and turn pink.
- 3Transfer the shrimp to a plate to cool for a few minutes.
- 4In a large bowl, whisk together the lime juice, 2 tablespoons olive oil, cilantro, and jalapeno if using.
- 5Add the cucumber, tomatoes, red onion, and cooled shrimp, then toss to coat.
- 6Fold in the diced avocado gently so it holds its shape, season to taste, and serve.
Nutrition (per serving)
Recipe FAQ
Can I use pre-cooked shrimp?
Yes, pre-cooked shrimp make this a true no-cook lunch. Just thaw them, pat them dry, and toss them straight into the salad. Skip the searing step, and add a little extra lime and salt since cooked shrimp sometimes need a flavor boost.
How do I keep this salad fresh if I make it ahead?
Prep the shrimp, cucumber, tomatoes, onion, and dressing ahead and keep them chilled, but add the avocado only when you are ready to eat. Avocado browns and softens over time, so folding it in at the last minute keeps the salad looking and tasting fresh.
Is this salad filling enough for a full meal?
For a lighter appetite it stands alone, with the shrimp and avocado providing protein and fat. If you want a bigger lunch, serve it over a bed of greens, add a second avocado across the batch, or pair it with a few slices of cheese on the side.
More Lunch recipes
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Tuna Salad Stuffed Avocado
Creamy tuna salad piled into avocado halves for a no-cook lunch that needs no bread. It takes 10 minutes, travels well, and lands at 4 grams of net carbs per serving.
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