This Cilantro Lime Shrimp Salad is a fantastic low-carb lunch with plenty of crisp fresh veggies, tender shrimp, and a light dressing packed with healthy fats.
» You might also like these Keto Chicken Lettuce Wraps or Easy Keto Greek Salad Recipe.
Shrimp is one of the best low-carb foods to eat, plus it’s low in fat, and high in protein. One of my favorite ways to serve shrimp is in this bright salad. Because of the fiber and veggies, it keeps your meal light and low in calories while also being quite filling.
The cilantro lime dressing really brightens up the salad and keeps it fresh for a day or two if you want to make the salad in advance for lunches.
Ingredients You’ll Need
- Red onion – Red onion adds a bright, though pungent, acidity. If you don’t like red onion, you can substitute it with another type or with green onions for a more mild flavor.
- Lime – Fresh lime juice only please!
- Extra virgin olive oil – Use only high quality olive oil for the best flavor.
- Salt and pepper – Adjust to suit your taste.
- Shrimp – I use a medium-sized 41/50 shrimp, fresh, with the shells and veins removed.
- Tomato – Roma or on-the-vine tomatoes that are at their peak of ripeness are amazing in this salad.
- Avocado – This healthy fat is a really versatile way to add more fat to your diet.
- Jalapeno pepper – Seeds and white ribs removed for less heat.
- Cilantro – Freshly chopped cilantro adds so much aromatics to the salad.
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How to Make Cilantro Lime Shrimp Salad
In a small bowl, mix together the red onion, lime juice, olive oil, salt and pepper. Let the dressing marinate for 5 minutes so the flavors can really meld and develop.
Mix the chopped shrimp, tomato, avocado, jalapeno, and cilantro in a medium mixing bowl. Pour the marinated onions over the top and stir well to combine.
If you aren’t going to serve the salad right away, reserve the dressing on the side until you’re ready. Once the dressing is added, the salad will begin to wilt, so to keep it super fresh add the dressing right before serving.
Additional Helpful Tips
- To add variety, mix & match your vegetables. You can dress up this salad with whatever vegetables you choose. If you like, you can substitute chicken or beef for the shrimp.
- To make more servings, simply double or quadruple the recipe. You can make it ahead of time and keep the salads in the refrigerator for lunch all week.
- Frozen shrimp can be used. It is not necessary to defrost them before cooking. It will only take a minute or two longer, and you may need to drain some of the water from the pan.
- For maximum flavor, use fresh cilantro and freshly squeezed lime juice.
Frequently Asked Questions
Can I use a different fish?
Flaky white fish such as cod or tilapia work fine, although shrimp is definitely the best in a salad.
How long can I store this?
You can keep this in a refreingator for up to a week. This is perfect if you would like to meal prep a light lunch or a side for a weeknight meal.
What is the best type of shrimp to use?
I would recommend using wild-caught shrimp. They taste better and are more tender and less rubbery.
Should I remove the tails from the shrimp?
You can cook them with or without the tails, depending on your preference. It will be easier to eat if you remove them, but this is entirely up to you.
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Easy Cilantro Lime Shrimp Salad
Ingredients
- 1/4 cup red onion chopped
- 2 limes juiced
- 1 tablespoons Extra Virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pound shrimp cooked, peeled and chopped
- 1 large tomato diced
- 1 large avocado diced
- 1 jalapeno pepper seeds removed and diced
- 3 sprigs cilantro chopped
Instructions
- In a small bowl, mix together the red onion, lime juice, olive oil, salt and pepper. Let marinate for 5 minutes.
- Mix the chopped shrimp, tomato, avocado, jalapeno, and cilantro in a medium mixing bowl. Pour the marinated onions over the top and stir well to combine.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.