Shrimp Avocado Salad

A fresh and creamy salad with juicy seasoned shrimp, buttery avocado, crisp vegetables, and a bright lime dressing. It’s light, satisfying, and perfect for a quick lunch or dinner.

Ingredients

For the Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili flakes, optional
• 1 tbsp fresh lime juice

For the Salad:

• 2 large avocados, diced
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 cups mixed greens or romaine lettuce
• 1/4 cup feta cheese, crumbled, optional

For the Lime Dressing:

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or keto-friendly sweetener
• 1 small garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Season the shrimp:
   Pat the shrimp dry with paper towels. Toss with olive oil, paprika, garlic powder, salt, black pepper, chili flakes, and lime juice.
2. Cook the shrimp:
   Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, or until pink, opaque, and cooked through. Remove from the heat and let cool slightly.
3. Prepare the dressing:
   Whisk together olive oil, lime juice, lemon juice, Dijon mustard, honey or keto sweetener, garlic, salt, and black pepper until well combined.
4. Prepare the salad:
   Add mixed greens, avocado, cherry tomatoes, cucumber, red onion, and cilantro to a large bowl.
5. Add the shrimp:
   Arrange the warm or cooled shrimp over the salad. Sprinkle with feta if using.
6. Dress the salad:
   Drizzle with the lime dressing and gently toss everything together, being careful not to mash the avocado.
7. Serve:
   Serve immediately with extra lime wedges and fresh cilantro.

Q/S (Quantity & Serving)

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 4
• Calories: approximately 390–430 per serving
• Protein: approximately 29–33 g
• Total Carbohydrates: approximately 16–19 g
• Net Carbohydrates: approximately 9–11 g
• Fat: approximately 27–30 g

Nut Information

• Contains no peanuts or tree nuts in the standard recipe.
• Check packaged Dijon mustard and feta for allergy statements if needed.
• If serving someone with a severe allergy, verify all packaged ingredients for possible cross-contact.

Tips

• Don’t overcook the shrimp; they become rubbery quickly.
• Add the avocado just before serving to keep it fresh and prevent browning.
• For a keto version, use a keto-friendly sweetener instead of honey.
• Add jalapeño or extra chili flakes for a spicy kick.
• For extra protein, add boiled eggs or grilled chicken.
• Serve chilled for a refreshing summer salad.