Meta description: Bright, easy Shrimp and Avocado Salad that’s full of flavor, high in healthy fats and protein, and low in net carbs—perfect for keto and low-carb meal plans.

INTRODUCTION
Delightfully refreshing Shrimp and Avocado Salad is a fast, elegant dish that balances sweet, briny shrimp with creamy avocado and crisp greens. It’s ideal for warm-weather lunches, light dinners, or whenever you want a satisfying low-carb meal. This recipe is naturally keto-friendly and delivers a great mix of healthy fats, lean protein, and fiber-packed vegetables.

INGREDIENTS (serves 2)

• 8 oz (225–250 g) cooked shrimp, peeled and deveined (large or jumbo)
• 1 large avocado (about 200 g flesh), diced
• 4 cups mixed salad greens (arugula, baby spinach, or mixed leaves)
• 1/2 medium cucumber, thinly sliced (about 100 g)
• 8 cherry tomatoes, halved (optional — omitting lowers carbs)
• 2 tablespoons extra virgin olive oil
• Juice of 1 lime (about 1–1½ tbsp)
• 1/4 small red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped (or parsley)
• Salt and freshly ground black pepper, to taste
• Optional: pinch of chili flakes or a sliced jalapeño for heat

DRESSING (simple cilantro-lime)

• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp Dijon mustard (optional)
• Salt and pepper to taste
  Whisk together and adjust seasoning; add a splash of water if you prefer a lighter dressing.

INSTRUCTIONS

1. Prep: If shrimp are raw, sauté or quickly poach until opaque (2–3 minutes per side for large shrimp). Chill briefly. If using pre-cooked shrimp, thaw and pat dry.
2. Combine salad greens, cucumber, cherry tomatoes, and red onion in a large bowl.
3. Add shrimp and diced avocado on top.
4. Whisk dressing ingredients together and drizzle over salad.
5. Gently toss to coat (to avoid mashing the avocado). Garnish with chopped cilantro and a pinch of chili flakes if using.
6. Serve immediately.

KETO / LOW-CARB TIPS

• To reduce net carbs further: omit cherry tomatoes and red onion, or use just a few slices of green onion.
• Increase healthy fats: add 1 tbsp extra olive oil, 1 tbsp chopped macadamia nuts, or a tablespoon of full-fat mayo (adds creaminess).
• To boost protein: add an extra 4 oz shrimp or a hard-boiled egg.

NUTRITIONAL INFORMATION (estimated per serving — recipe makes 2 servings)

• Calories: ~430 kcal
• Total fat: ~30 g
• Protein: ~31 g
• Total carbohydrates: ~16 g
• Dietary fiber: ~8.5 g
• Sugars (natural): ~3.3 g
• Sugar alcohols: 0 g
• Net carbs (Total carbs − Fiber − Sugar alcohols): ~7.7 g

Notes on the nutrition estimate:

• Values are approximate and will vary by ingredient brands and exact portion sizes.
• Shrimp contributes virtually no carbs but provides most of the protein.
• Avocado supplies the majority of fiber and healthy monounsaturated fat, which keeps net carbs low.
• If you remove the cherry tomatoes and red onion, net carbs can fall to about 4–5 g per serving.

ALLERGEN & STORAGE NOTES

• Contains shellfish (shrimp). Avoid for those with shellfish allergies.
• Salad is best eaten immediately. If preparing ahead, store components separately (dressing, avocado, and shrimp cold) and combine just before serving to preserve texture.

WHY THIS SALAD WORKS FOR KETO
Shrimp and Avocado Salad combines high-quality protein and abundant healthy fats while keeping digestible carbs low thanks to the fiber in avocado and leafy greens. With roughly 7–8 g net carbs per serving and robust satiating fats, it’s a smart choice for keto and low-carb meal plans that don’t sacrifice taste.

VARIATIONS & SERVING IDEAS

• Spicy Shrimp & Avocado: add smoked paprika, cayenne, or chipotle powder to the shrimp before cooking.
• Creamy version: swap the oil-lime dressing for a lime-avocado mayo dressing for a richer texture.
• Mediterranean twist: add olives, feta (small amount), and oregano instead of cilantro.

CONCLUSION
Shrimp and Avocado Salad is a quick, nutritious, and delicious option for anyone following a keto or low-carb diet—or for anyone wanting a light, protein-rich meal. With simple ingredients and flexible variations, it’s easy to tailor this salad to your tastes while keeping net carbs low and flavor high. Try it this week and enjoy a bright, satisfying dish that feels indulgent without the carb load.