Name: Shrimp Avocado Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
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

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

5 from 10 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

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.

More Low Carb Salads and Dressings

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Keto Chicken Salad With Bacon, Avocado, & Caesar Dressing

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Donn Jeffs

Best salad ever!

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Yanty Cignozzi

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

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.

Stephanie

Ooh yes cucumber instead of tomato for less carbs too 😍

Monica

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

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!

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

Kathrine

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

Karen field

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

Barbara Price

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

Sandy

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

Ashley

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

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.

Jean

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

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

Jenn at KeenForKeto.com

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

Easy Shrimp Avocado Salad with Tomatoes