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Keto Harissa Grilled Shrimp with Avocado Salad

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Quick and bold, this keto harissa grilled shrimp with avocado salad is spicy, creamy, and perfect for lunch or dinner. Low-carb, easy to prep, and packed with fresh flavor

Ingredients

Scale

For the shrimp:

  • 1 lb large shrimp (peeled and deveined)

  • 2 tbsp harissa paste

  • 2 tbsp olive oil

  • 1 garlic clove, minced

  • Juice of ½ lemon

  • Salt, to taste

For the avocado salad:

  • 2 ripe avocados, diced

  • 1 small cucumber, chopped

  • ¼ red onion, thinly sliced

  • 1 tbsp olive oil

  • Juice of ½ lemon or lime

  • Salt and pepper

  • Fresh cilantro or parsley (optional)

Instructions

  • In a bowl, mix shrimp with harissa paste, olive oil, garlic, lemon juice, and salt. Let sit while making the salad.

  • In another bowl, gently toss avocado, cucumber, and onion with olive oil, lemon juice, salt, and pepper. Add herbs if using.

  • Heat grill or pan to medium-high. Cook shrimp 2–3 minutes per side, until pink and slightly charred.

  • Plate shrimp with the avocado salad. Serve fresh with extra lemon if needed.

Notes

  • Shrimp cooks fast, so don’t overdo it.

  • Harissa heat can vary—taste yours first.

  • Salad and shrimp can be made ahead, but store them separately.

  • This works well cold too, straight from the fridge.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-harissa-grilled-shrimp-with-avocado-salad/