This keto Shrimp and Avocado salad Bowl combines grilled shrimp, creamy avocado, and fresh greens for a filling low-carb meal.
It’s quick to prepare and involves no cooking beyond grilling shrimp, making it ideal for a light lunch or dinner.
The salad is packed with healthy fats and protein to keep you satisfied and energized.
Why You’ll Love This Recipe
- Grilled shrimp provides a lean source of protein contributing to the keto macros.
- Avocado adds healthy monounsaturated fats and creaminess without carbs.
- Leafy greens add crunch, fiber, and freshness with minimal calories.
- A simple lemon vinaigrette brightens flavors without adding sugars or carbs.
Keto Shrimp and Avocado Salad Bowl
A fresh and vibrant keto-friendly salad featuring grilled shrimp, creamy avocado, and crisp leafy greens, perfect for a healthy low-carb meal.
- Prep time
- 10 minutes
- Cook time
- 8 minutes
- Servings
- 2
- Yield
- 2 salad bowls
Ingredients
- 12 oz (340 g) large shrimp, peeled and deveined
- 1 tbsp olive oil (15 ml)
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 cups mixed leafy greens (about 120 g)
- 1 ripe avocado, peeled, pitted, and sliced
- 1/4 cup red onion, thinly sliced (40 g)
- 1 small cucumber, sliced (100 g)
- 1 ripe medium tomato, chopped (120 g)
- 1 tbsp fresh lemon juice (15 ml)
- 2 tbsp extra virgin olive oil (30 ml)
- Salt and pepper, to taste
Instructions
- Prepare and Grill the Shrimp Preheat a grill or grill pan to medium-high heat. Toss shrimp with 1 tablespoon olive oil, smoked paprika, salt, and black pepper until evenly coated. Grill shrimp for 2-3 minutes per side, until pink and cooked through with an internal temperature of 145°F (63°C). Remove from heat and let cool slightly.
- Assemble the Salad Bowl In a large bowl or individual serving bowls, combine mixed greens, sliced avocado, red onion, cucumber, and tomato.
- Make the Dressing and Serve Whisk lemon juice with extra virgin olive oil, salt, and pepper in a small bowl. Drizzle dressing over salad mixture and toss gently to combine. Top with grilled shrimp. Serve immediately.
Helpful Tips
- Ensure shrimp are cooked to an internal temperature of 145°F (63°C) for safety.
- If using pre-cooked shrimp, add them directly without grilling to save time.
- Peel and slice avocado just before assembling to prevent browning.
- For added crunch, consider sprinkling toasted nuts or seeds on top.
Storage and Make-Ahead
Store leftover salad components separately, especially avocado and shrimp, in airtight containers refrigerated for up to 1 day.
Do not store dressed salad for more than 1 day to maintain freshness and texture.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, thaw frozen shrimp completely before grilling and pat dry to ensure proper grilling and texture.
Is this salad suitable for meal prep?
It's best to keep dressing and avocado separate until serving to maintain freshness and avoid sogginess.
What other dressings pair well with this salad?
A creamy avocado ranch or a garlic lemon vinaigrette would complement the flavors nicely.
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