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Easy Shrimp Avocado Salad with Tomatoes

Updated Apr 1, 2020Published Oct 1, 2017 By Julia 24 CommentsThis post may contain affiliate links.

Summary:
Featuring vibrant flavors and textures, this Shrimp Avocado Salad with tomatoes and citrus dressing is a tasty summer salad that takes less than 30 minutes to make. It's also a great choice for anyone looking for low carb, keto friendly salad recipes.
shrimp avocado salad in wooden bowl

Shrimp Avocado Salad

5 from 13 votes
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Prep: 15 mins
Cook: 5 mins
Yield: 2 servings
Calories: 430
Net Carbs: 6.5g

INGREDIENTS

  • 1/2 pound shrimp, peeled, deveined, patted dry (Note 1)
  • 1 large avocado, chopped
  • 2 small roma tomatoes, chopped, drained
  • 1/3 cup crumbled feta cheese (Note 2)
  • 1/3 cup fresh chopped cilantro or parsley (Note 3)
  • 2 tablespoons salted butter, melted
  • 1 tablespoon fresh lemon juice (Note 4)
  • 1 tablespoon olive oil
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Sear Shrimp: Toss shrimp with melted butter in a bowl until well-coated. Heat a pan over medium-high heat for a few minutes until hot. Add shrimp to the pan in a single layer, searing for a minute or until it starts to become pink around edges, then flip and cook until shrimp are cooked through, less than a minute. Transfer shrimp to a plate as they finish cooking. Let them cool while you prepare other ingredients.
  • Assemble Salad: Toss all other ingredients (avocado, tomato, feta cheese, cilantro, lemon juice, olive oil, salt, and pepper) in a large mixing bowl until well-mixed. Stir in shrimp. Season with extra salt and pepper to taste, and serve (Note 5).

NUTRITION

Makes 2 Servings
Amount Per Serving (1.5 cups):
Calories 430 (69% from fat)  
Total Fat 33g 50%
   Saturated Fat 12g 61%
Cholesterol 143mg 48%
Sodium 1250mg 52%
Net Carb 6.5g  
Total Carb 12.5g 4%
   Dietary Fiber 6g 25%
   Sugars 1.5g  
Protein 24g  
Vitamin A 44% · Vitamin C 54% · Calcium 16% · Iron 8%

PHOTOS

shrimp avocado salad in wooden bowl
pan seared shrimp on black plate
shrimp avocado salad ingredients
shrimp avocado salad in white bowl

NOTES & TIPS

(1) Shrimp. You can use raw or cooked shrimp. If using cooked, the first instruction step to cook the shrimp is optional, but may still be a good idea so that the shrimp is warmed through and has a nice sear. You can also use alternate methods of cooking, such as grilling. To use frozen cooked shrimp, thaw overnight in the refrigerator, then drain and pat dry with paper towels. You can also use other types of seafood, such as salmon.
(2) Feta Cheese. You can substitute with your preferred cheese, like shaved parmesan cheese or blue cheese, or omit the cheese completely.
(3) Cilantro/Parsley. If using cilantro, you can include both leaves and stems. If using parsley, avoid the stems which can have a strong and bitter taste.
(4) Lemon Juice. This can be substituted with your favorite vinegar, added to taste. If you’re feeling fancy, toss this salad with homemade sherry vinaigrette, which has a strong punchy flavor.
(5) Serving. This salad can be a light meal for 2 people, or a side salad for 3 to 4 people that you bring to a summer barbecue. You can double or triple the ingredients as needed to make more servings. You can make this salad up to a day in advance, keeping the avocado uncut and the chopped tomatoes separate from the rest of the salad since they will release liquid. Just before serving, drain the tomatoes, cut the avocado, and toss them with the salad.

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Filed Under: Per Serving: 5-10g Net Carbs, Salads and Dressings Tagged With: 0-30min, 6-10ingredients, avocado, cilantro, featured, feta cheese, gluten free, lemon, parsley, shrimp, stovetop, tomatoes

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Donna Freeman

Hi
Thank you for the help with my keto. I have stage 4 cancer and I am trying to not feed my cancer any carbs. Cancer cannot grow on keto, it can only use carbs, so no carbs for me. Your easy shrimp avocado salad sounds so good.

Thanks
Donna

Vote Up5Vote Down  Reply
3 years ago
Kathrine

I’m sorry to hear you are sick. Prayers will be sent tonight with your recovery in mind. Stay strong!

Vote Up4Vote Down  Reply
3 years ago
Karen field

Good luck. Positive vibes and love sent yr way from nz.

Vote Up2Vote Down  Reply
1 year ago
Barbara Price

Prayers going up for you. Stay Positive and Trust in God.
Love & Prayers from Texas

Vote Up5Vote Down  Reply
1 year ago
Debra

I am so sorry to hear you have cancer Donna. God Bless and fight hard! My prayer group will add you to our list. Take care!!

Vote Up2Vote Down  Reply
10 months ago
Meena

My prayers are with you Donna! I hope you’re all recovered since then!

Vote Up2Vote Down  Reply
8 months ago
Yanty Cignozzi

I added some chilli flakes to the prawns. Yummy! Will make it again

Vote Up2Vote Down  Reply
1 year ago
Annde

We made this for dinner last night and it was amazing! We added cucumber and I think next time I will try a little shallots or purple onion in it for a little crunch. Thank you for such a low carb meal.

Vote Up2Vote Down  Reply
2 years ago
Stephanie

Ooh yes cucumber instead of tomato for less carbs too 😍

Vote Up2Vote Down  Reply
1 year ago
Monica

Absolutely delicious and super easy! I omitted the additional salt because the feta was salty enough for me. Will be making this again!

Vote Up2Vote Down  Reply
2 years ago
Donn Jeffs

Best salad ever!

Vote Up1Vote Down  Reply
1 year ago
Sandy

This looks wonderful!
I plan to make this and put it in mini phyllo cups for an appetizer 😊

Vote Up1Vote Down  Reply
2 years ago
Judy

My husband and I had this for dinner tonight and we both cleaned out plates. This was so simple to make so we will be enjoying this again.

Vote Up1Vote Down  Reply
2 years ago
Rick

Made this for my dinner tonight and really liked it. I did add dried figs that I reconstituted in warm white wine, and cut them in half. I also used lime juice instead of the lemon juice cause I like it better. I am amazed how filling this dish is!

Vote Up1Vote Down  Reply
2 years ago
Lauren Michelle

This is delicious! I went with a Mexican twist with it and added some cumin (about 1/2 teaspoon) and some hot sauce. I baked a low carb whole wheat tortilla into chips. It was like a ceviche which is a favorite of mine.
There are so many options you can play with to change up this salad. On my higher carb days I think I’ll add some corn. Next time I may add some bacon and vinegar and see how that turns out.
Thanks for a recipe that was so yummy and got my creative juices flowing.

Vote Up0Vote Down  Reply
6 months ago
Annette

This was so quick and easy to make and satisfied even the pickiest eater in the family. It actually got rave reviews.

Vote Up0Vote Down  Reply
8 months ago
Karina Shecter

Use cherry tomatoes. No extra liquid that way!

Vote Up0Vote Down  Reply
8 months ago
Laurie Coady

Could I use basil instead of cilantro?

Vote Up0Vote Down  Reply
9 months ago
Julia

Yes, that’ll work nicely with the flavors in this salad.

Vote Up1Vote Down  Reply
9 months ago
Mithu Sarkar

I absolutely lived & loved this recipe! Will make it again for sure! Thank you!

Vote Up0Vote Down  Reply
9 months ago
Ashley

This was sooooo yummy. I doubled it and added red onion.

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2 years ago
Jean

This would be great as a wrap in either lettuce or flour.

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2 years ago
Stephanie

Yes lettuce wraps sound great! Or on a bed of lettuce too… thanks!

Vote Up1Vote Down  Reply
1 year ago
Jenn at KeenForKeto.com

Awesome recipe! My husband loves shrimp. Thanks for participating in Keen for Keto’s salad recipe roundup, Julia!

Vote Up-1Vote Down  Reply
2 years ago

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