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The recipe

Best Low Carb Shrimp Avocado Salad

Prep
15 min
Cook
6 min
Total
21 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
330

2× the original author values. Recipe yield: 4 servings.

calories
660

3× the original author values. Recipe yield: 4 servings.

calories
990
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 pound raw shrimp, 21/25 count, peeled and deveined — patted very dry
  • 1 tablespoon olive oil — plus more for pan
  • 1 teaspoon lime zest — from 1 lime
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt — divided, to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1/2 teaspoon smoked paprika — adds warmth and color
  • 1 pinch red pepper flakes — optional, for heat
  • 3 tablespoons fresh lime juice — about 2 limes
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt — to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon granulated sweetener or honey — optional, low-carb sweetener if needed
  • 2 avocados — ripe but firm, cut into 3/4-inch cubes
  • 1 cup cherry tomatoes — halved; or use red bell pepper to lower carbs
  • 1 cup cucumber — Persian/English, thinly sliced
  • 1/3 cup red onion — thinly sliced
  • 1/4 cup fresh cilantro or parsley — chopped
  • 4 cups mixed greens or shredded romaine — optional serving base
  • 1 lime — for final squeeze, optional

Instructions

  1. Pat the peeled, deveined shrimp very dry with paper towels so they sear instead of steam.
  2. Toss shrimp with olive oil, lime zest, garlic powder, 1/2 teaspoon kosher salt, black pepper, smoked paprika, and optional red pepper flakes.
  3. Heat a large skillet over medium-high with a light slick of oil. Cook shrimp in a single layer 1–2 minutes per side until opaque pink with browned spots. Transfer to a plate to cool slightly.
  4. In a large bowl, whisk lime juice, extra virgin olive oil, Dijon, sea salt, black pepper, and optional sweetener until emulsified. Adjust with more lime or oil to taste.
  5. Add cherry tomatoes, cucumber, and red onion to the bowl and toss to coat in the dressing.
  6. Fold in chopped cilantro or parsley.
  7. Gently fold in avocado cubes so they keep their shape.
  8. Add the warm or room-temperature shrimp and toss gently to combine without smashing the avocado.
  9. Taste and season with a pinch more salt and a final squeeze of lime if desired.
  10. Serve over mixed greens or romaine, or enjoy as a chopped low carb shrimp salad.
  11. For a mild kick, sprinkle with red pepper flakes or a few dashes of hot sauce before serving.

Notes

Store components separately for best texture: cooked shrimp up to 2 days in an airtight container, chopped veggies (without avocado) 2–3 days, and avocado cubed just before serving or tossed with lime and covered for 6–8 hours. If fully mixed, keep chilled and refresh with a squeeze of lime before eating. Do not freeze.

Source: https://simplersavory.com/best-low-carb-shrimp-avocado-salad/