Healthy Low Carb Shrimp Avocado Salad

Enjoy a healthy low carb shrimp avocado salad with fresh veggies and zesty dressing. Quick, easy dinner for busy weeknights.

Prep time:15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 2
Calories: 350 kcal per serving

This shrimp avocado salad is light, fresh, and full of healthy fats. It makes a perfect low carb dinner when you want something fast and tasty.

With just a few ingredients, you get a mix of juicy shrimp, creamy avocado, crisp veggies, and a zingy lemon dressing. Even if you are new to cooking, this salad is simple and foolproof.

— Low carb and packed with protein
— Ready in just 20 minutes
— No special equipment needed
— Bright, fresh flavors and creamy texture
— Perfect for busy weeknights or meal prep

Garlic and butter are a match made in heaven. If you’re looking for a simple, elegant main, our garlic butter shrimp is a timeless favorite. For a slightly different twist, our lemon garlic shrimp and the lemon garlic shrimp (version 2) add a bright, zesty finish that balances the richness of the butter perfectly.

Ingredients

— 12 oz (340 g) shrimp, peeled and deveined
— 1 large avocado, diced
— 4 cups (100 g) mixed lettuce or baby greens
— 1 cup (150 g) cherry tomatoes, halved
— ½ medium cucumber (100 g), sliced
— ¼ small red onion (30 g), thinly sliced
— 2 tbsp (30 ml) extra-virgin olive oil
— 2 tbsp (30 ml) fresh lemon juice
— 1 clove garlic, minced
— Salt and pepper to taste
— Optional: a handful of chopped cilantro or parsley

How to make it

1. Bring a pot of water to a boil. Add a pinch of salt.
2. Drop in the shrimp and cook 2–3 minutes until they turn pink. Drain and rinse under cold water.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
4. On a large plate or in a bowl, arrange the lettuce, cherry tomatoes, cucumber, and red onion.
5. Add the cooled shrimp and diced avocado on top.
6. Drizzle the dressing over the salad. Gently toss to coat all ingredients.
7. Sprinkle chopped cilantro or parsley if you like. Serve right away.

Tips and common mistakes

— Tip: Pat shrimp dry before cooking to get a better sear.
— Tip: Use ripe but firm avocado to avoid mushiness.
— Mistake: Overcooking shrimp makes them rubbery—watch the color change.
— Mistake: Squeezing too much lemon on avocado can speed browning.

Substitutions

— Shrimp: swap for grilled chicken or tofu for a different protein.
— Avocado: use feta or goat cheese for a tangy twist.
— Greens: baby spinach or arugula work well instead of lettuce.
— Dressing: try a yogurt-herb dressing for creaminess.

Storage instructions

Store the salad in an airtight container in the fridge for up to 24 hours.
Keep the dressing separate and add just before serving to keep the avocado fresh.

FAQ

1. Can I use frozen shrimp?
Yes, just thaw fully and pat dry before cooking.
2. Can I make this ahead of time?
You can prep ingredients ahead but dress and mix just before eating.
3. Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
4. How do I reheat the shrimp?
Quick-warm in a pan over low heat for 1–2 minutes.
5. Can I add more veggies?
Sure, bell peppers or radishes add extra crunch.