Easy To Make Keto Cold Shrimp with Basil Vinaigrette Recipe

There’s something about the combo of cool shrimp with a fresh, herb-packed vinaigrette. It’s simple, light, and exactly what you want on a warm day or when you’re on keto but itching for something fancy-ish.

No long grocery list. No complicated steps. Just shrimp, basil, garlic, olive oil, lemon, a pinch of salt—and you’ve got a dish that’ll look like you spent a fortune, but you didn’t.

Why this is Something You Should Eat on Keto

• Shrimp are almost pure protein, super low in carbs.
• Olive oil and basil bring healthy fat.
• No hidden sugars or starchy sides.
• You get a meal that’s satisfying, fresh, and still within your macros.

Plus, it feels gourmet. You can throw this together in under 20 minutes, and your guests will think you worked for hours. Or just treat yourself—it’s that easy.

Ingredients For this Recipe

You’ll see how basic everything is. No need for weird sauces or fancy spices.

• 1 pound (450 g) shrimp, peeled and deveined (large or jumbo)
• 3 tablespoons olive oil, extra virgin is best
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1/2 cup fresh basil leaves, packed
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard (optional, for extra tang)
• Salt and black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional, if you like heat)
• Fresh greens or low-carb wraps, for serving

Tools You’ll Need

Add this to your collection (if you don’t already have them):

• Saucepan or pot for boiling shrimp
• Large bowl or mason jar for dressing
• Blender or immersion blender
• Fine-mesh strainer (optional, for seeds in vinaigrette)

That’s it. No fancy gear needed.

Step-by-Step Guide To Making Cold Shrimp with Basil Vinaigrette

1) Start with the shrimp

Fill a pot with water, bring it to a boil. Add a pinch of salt. Toss in the shrimp. When they turn pink and curl up, that’s done—usually 2 to 3 minutes.

Here’s a quick pointer: don’t overcook. They stay juicy when you stop as soon as the color changes.

Drain and rinse with cold water. You want them cool fast to stay tender.

2) Whip up your basil vinaigrette

While shrimp cool, mix your dressing:

• In a blender or jar, add basil, garlic, lemon juice, olive oil, lemon zest, and Dijon if you’re using it.
• Blend until smooth and vibrant green.
• Taste-check. Add salt, pepper, and a pinch of red pepper flakes if you want a little heat.

Simple right? It’s hands-off but totally packs a flavor punch.

3) Toss shrimp plus sauce

Let the shrimp cool fully (so sauce doesn’t get heated up). Then put shrimp in a bowl. Drizzle vinaigrette over them. Stir gently to coat.

4) Chill again (optional but great)

Pop it in the fridge for 10–15 minutes. The flavors get friendlier, more melded. But if you’re hungry, go ahead and eat—either way works.

5) Serve it right

Dump shrimp on a bed of greens, onto low-carb tortillas, or into little lettuce boats. Everything tastes bright and fresh. So good!

Tips & Variations

Swap in fresh herbs

If basil is scarce, try parsley, cilantro, or chives. Each gives its own twist. Parsley makes it classic, cilantro gives a fresh zing, and chives add a mild onion note.

Add avocado

Chunks of avocado make this richer, add creaminess, and boost healthy fats. Cut one small avocado into quarters, gently fold it in right before serving.

Spice it up

Like things hot? Use a serrano or jalapeño chop, or infuse vinegar with chili flakes. Adds a kick while still keeping it fresh.

Toasted nuts

Almonds or pine nuts bring crunch. Lightly toast them in a dry pan for a couple minutes until fragrant. Sprinkle before serving.

Zoodle bowl

Serve shrimp over spiralized zucchini or so-called zoodles. Maybe toss zucchini lightly in leftover dressing. Keeps it low-carb, feels hearty.

Swap shrimp for chicken

Got leftovers or a knack for paleo? Use diced roasted chicken. Shrimp is great, but chicken works too—same vinaigrette, same chill vibes.

Why You Should Make This Meal?

• Looks stunning: Bright green sauce, pink shrimp. Simple plating = chef-level.
• Keto-friendly: No sugar, no carbs. Perfect for diet-conscious users.
• Meal-prep friendly: Prep in under 20 minutes, eat all week.
• Ends up feeling fancy: Perfect for date nights or impressing the crew.
• Room for creativity: Swappable garnishes, herbs, garnishes… tons of ideas.

Serving Ideas For this Keto Cold Shrimp with Basil Vinaigrette

• Classic: Shrimp over baby spinach, drizzle dressing, add nuts.
• Low-carb wrap: Toss shrimp and sauce in a lettuce wrap, add avocado.
• Pasta sub: Serve over zucchini noodles or lightly sautéed spaghetti squash.
• Skewer party: Thread shrimp on skewers before chilling, eases serving.
• Appetizer bites: Use small shells or mini-portions on spoons—great for parties.

How to Store & Make Ahead

• Refrigerator: Keep shrimp and sauce in separate sealed containers for 2 days. Combined, use within 1 day.
• Freezing: Not recommended. The sauce and shrimp don’t thaw well.
• Prep ahead: Blend the vinaigrette 2 days before. Store in jar. When shrimp are ready, you’re done in minutes.

Health Notes

• High in protein, low in carbs.
• Olive oil + avocado = heart-healthy fats.
• Basil is anti-inflammatory and aids digestion.
• No processed sugar, so stable blood sugar (hello keto!).

Troubleshooting Common Quirks

• Shrimp taste too watery? You might’ve overcooked or rinsed too long. Quick drain and chill right away helps.
• Sauce not creamy? Your oil may have separated—shake or re-blend. If needed add a drop of water or Dijon to help emulsify.
• Tastes flat at end? Try fresh lemon juice added right before serving. That last hit of acid wakes up the whole thing.
• Too strong basil? Add more olive oil or lemon juice. Basil can overwhelm if too much—balance it out.

When I First Made this 

I first threw this together on a weekend when my low-carb friends were coming by. I had a bag of frozen shrimp and a basil plant going wild on my windowsill. No big plan, just throwing things together.

I threw shrimp in a pot, blitzed oil, basil, garlic, lemon. Tossed it all together. Ten minutes later, people were asking for seconds—and I barely stirred a pot. It was so bright, so fresh, it felt like sunshine on a plate.

The best part? I ate thirds the next day straight from the fridge. Still tasted amazing. Since then, it’s become my go-to for quick lunches and impromptu guests.

Why Many love it

• Easy steps: No long lists, no weird gadgets.
• Feel-good meal: Looks like effort but isn’t. Perfect for sharing and saving.
• Real taste promise: Simple ingredients that taste fresh and clean.

Conclusion

This recipe hits all the right buttons. It’s fresh, flavorful, and fuss-free. You don’t need a pantry full of special items—just grab shrimp, basil, olive oil, and garlic. Perfect for keto, low-carb, paleo, or just hungry people who like bright, tasty food.

Give it a go for lunch, dinner, snacks, or party bites. And when that basil hits your mouth, you’ll know why it became your favorite low-effort, high-reward go-to.

Let me know how yours turns out—you’re going to nail it.

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