Zesty Lime Shrimp and Avocado Salad
Why This Is Strictly Keto
This refreshing salad uses shrimp, avocado, tomatoes, and a fresh lime-olive oil dressing — naturally low in carbs and rich in healthy fats. There is no added sugar, no starch, and no need for any thickeners or fillers.
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon olive oil (for cooking shrimp)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper to taste
Instructions
Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove and let cool, then chop into bite-sized pieces.
Make the dressing: In a small bowl, combine the red onion with lime juice. Let sit for 5 minutes — this softens the onion and infuses the dressing with flavor. Whisk in the olive oil, salt, and pepper.
Combine: In a large bowl, combine the chopped shrimp, diced avocado, halved cherry tomatoes, jalapeño (if using), and cilantro.
Dress the salad: Pour the lime dressing over the salad and toss gently, being careful not to mash the avocado.
Taste and adjust: Taste and adjust salt, pepper, or lime juice as needed.
Serve: Serve immediately at room temperature, or chill in the refrigerator for 15–30 minutes for a cold salad.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~290 kcal | 21g | 21g | 7g |
Tips
- Use the freshest shrimp and ripest avocados possible — this dish is all about fresh, bright flavor.
- This salad is best eaten within a couple of hours; the lime juice will continue to “cook” the shrimp and the avocado will brown if it sits too long.
- Serve in lettuce cups, over greens, or simply with a spoon for a light, no-fuss keto lunch.
