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Keto Shrimp and Spinach Salad

A quick and delicious keto shrimp and spinach salad made with fresh ingredients, creamy avocado, and a zesty homemade dressing. Perfect for a healthy low-carb lunch or dinner that’s full of flavor and easy to make.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 45 cups fresh spinach leaves
  • 1 avocado, sliced
  • A handful of cherry tomatoes, halved (optional)
  • 1/4 red onion, thinly sliced
  • 2 tbsp crumbled feta cheese
  • Optional: chopped bacon, sliced almonds, or pumpkin seeds

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced (or 1/2 tsp garlic powder)
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  • Prep the Shrimp: Pat shrimp dry with paper towels. Toss with olive oil, salt, and pepper.
  • Cook the Shrimp: Heat a skillet over medium-high heat. Cook shrimp for 2 minutes per side until pink and opaque. Set aside to cool.
  • Make the Dressing: Whisk olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper together in a small bowl. Adjust to taste.
  • Assemble the Salad: In a large bowl, add spinach, avocado slices, cherry tomatoes, red onion, and feta cheese. Top with cooked shrimp.
  • Drizzle and Serve: Pour the dressing over the salad, gently toss, and serve immediately.

Notes

  • Use thawed frozen shrimp if fresh isn’t available.
  • Store leftovers in the fridge for up to 2 days, keeping dressing separate.
  • For a dairy-free version, skip the feta cheese.

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