This Keto Avocado Shrimp Salad is the perfect low-carb dish to beat the summer heat. It combines tender, chilled shrimp with creamy avocado, crisp cucumber, and a hint of red onion for a refreshing balance of textures and flavors. Tossed in a light lime and olive oil dressing, this salad is vibrant, satisfying, and packed with healthy fats and protein to keep you energized without weighing you down. Best of all, it’s a no-cook recipe that comes together in minutes, making it ideal for quick lunches, easy dinners, or light summer entertaining. Whether you serve it on its own, in lettuce cups, or over greens, it’s a delicious and cooling option for warm weather days.
Refreshing Keto Avocado Shrimp Salad
This Keto Avocado Shrimp Salad is a cool, refreshing dish perfect for hot summer days. Packed with protein-rich shrimp, creamy avocado, and crisp cucumber, it’s light yet satisfying. A zesty lime and olive oil dressing ties everything together without heating up your kitchen. It’s a quick, no-cook meal that’s ideal for lunch, dinner, or even entertaining. Serve in lettuce cups, over a bed of mixed greens, or enjoy it solo. Easily turned into a wrap using low-carb tortillas. Great for meal prep—lasts 2 days in the fridge.
Ingredients
- 1 lb cooked shrimp, peeled and deveined, chilled
- 2 ripe avocados, diced
- 1 small cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped (optional)
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: diced jalapeño or chili flakes for heat
Instructions
- In a large bowl, combine shrimp, avocado, cucumber, and red onion.
- Drizzle with lime juice and olive oil.
- Toss gently to mix, being careful not to mash the avocado.
- Season with salt, pepper, and any optional ingredients like cilantro or heat.
- Chill for 15–20 minutes before serving.