Keto Cilantro Lime Shrimp Avocado Salad: The Only Recipe You’ll Ever Need

If you’re looking for a fresh, light, and flavor-packed meal that won’t mess up your low-carb goals, this Keto Cilantro Lime Shrimp Avocado Salad is the answer. It’s got that zesty kick from the lime, the creaminess of ripe avocado, and perfectly seasoned shrimp that ties everything together. And the best part? It’s ridiculously easy to make.

This salad is a full meal on its own, but it also works as a side dish or even a filling for lettuce wraps. Whether you’re on keto or just trying to eat healthier, this recipe is a win. Let’s break it all down so you can get this on your table fast.

Why You’ll Love This Salad

• Quick & Easy – 15 minutes from start to finish
• Low-Carb & Keto-Friendly – Loaded with healthy fats and protein, without unnecessary carbs
• Fresh & Flavorful – Lime, cilantro, garlic, and avocado make every bite worth it
• Great for Meal Prep – Make it ahead of time and enjoy for days

Ingredients You’ll Need

Here’s everything you need to throw this salad together:

For the Shrimp:

• 1 lb raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Salad:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (optional, for heat)
• 4 cups chopped romaine lettuce (or mixed greens)

For the Dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper

Step-by-Step Instructions

Step 1: Cook the Shrimp

• Heat a large pan over medium heat. Add olive oil and let it warm up.
• Toss the shrimp in a bowl with garlic powder, smoked paprika, salt, and black pepper. Mix until evenly coated.
• Place shrimp in the pan in a single layer. Cook for 1-2 minutes per side until pink and slightly golden.
• Squeeze fresh lime juice over the shrimp and remove from heat. Set aside.

Step 2: Prep the Salad

• Dice the avocados, slice the cherry tomatoes, and thinly slice the red onion.
• Chop the cilantro and, if using, finely dice the jalapeño for extra heat.
• Toss everything into a large bowl along with the romaine lettuce.

Step 3: Make the Dressing

• In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and black pepper.
• Give it a taste—if you like it tangier, add more lime juice.

Step 4: Assemble & Serve

• Add the cooked shrimp to the salad bowl.
• Drizzle the dressing over the top and gently toss everything together.
• Serve immediately, or let it chill for a bit to let the flavors meld.

Pro Tips for the Best Salad

• Use Fresh Shrimp: Frozen shrimp work fine, but fresh shrimp will give you the best flavor and texture.
• Don’t Overcook the Shrimp: Shrimp cook quickly—if they curl into tight little circles, they’ve gone too far.
• Ripe Avocados Matter: You want them soft but not mushy. If they’re too firm, they won’t mix well in the salad.
• Customize It: Add in some cucumber, radish, or even a sprinkle of feta cheese if you’re feeling adventurous.

Serving Ideas

This salad is already a meal on its own, but here are some ways to switch it up:

• Lettuce Wraps: Skip the romaine in the bowl and serve this in butter lettuce cups for a hand-held meal.
• Taco Night: Use low-carb tortillas or cheese shells for an easy keto taco version.
• Eggs for Breakfast: Add a fried or poached egg on top and turn this into a protein-packed morning meal.
• Grilled Shrimp Version: Fire up the grill for an extra smoky flavor instead of pan-searing the shrimp.

How to Store Leftovers

This salad is best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep these tips in mind:

• Avocado Tip: If you want to meal prep, store the salad without the avocado and add it fresh when serving.
• Shrimp: Reheat shrimp gently on the stove for the best texture. Microwaving will make them rubbery.
• Dressing: Keep it separate and add it just before serving to prevent soggy greens.

Nutritional Breakdown (Per Serving)

• Calories: ~350
• Protein: ~25g
• Fat: ~24g
• Carbs: ~8g
• Fiber: ~5g
• Net Carbs: ~3g

Conclusion

This Keto Cilantro Lime Shrimp Avocado Salad is one of those meals that doesn’t feel like “diet food.” It’s got bold flavors, amazing textures, and keeps you full without weighing you down. Whether you’re making it for a quick lunch, a light dinner, or even a meal-prep option, this salad is one you’ll come back to again and again.

So, next time you’re wondering what to make, grab some shrimp, avocados, and a few simple ingredients. This salad comes together in minutes but tastes like something you’d order at a fancy restaurant. Give it a try, and let me know how it turns out.

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