This Easy Keto Shrimp Salad is such a great low-carb lunch option, with plenty of crisp fresh veggies, tender shrimp and a light dressing with healthy fats.
Shrimp is one of the best ingredients to cook with on a low-carb or keto diet because it has no carbs and is low in fat, but high in protein. You can use them in so many dishes, that variety never becomes a problem.
One of the ways I love to serve shrimp is on this delicious vibrant salad. It keeps your lunch light and low in calories, but is quite filling due to all the fiber and roughage. The shrimp, when cooking perfectly, is the star of the show.
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Ingredients You’ll Need
You can stick with these ingredients below to make your salad, or if you’re missing an ingredient or two you can substitute with something you do have.
- Extra virgin olive oil – Use only high quality olive oil for the best flavor
- Shrimp – I used Vietnamese Black Tiger Prawns for this salad, but really any shrimp you like is fine. I get them already cleaned and shelled, so it’s faster and easier
- Cherry tomatoes – I love plump, crisp cherry tomatoes, they add so much flavor
- Red onion
- Pomegranate seeds
- Salt and pepper
How to Make Keto Shrimp Salad
While there are many many different ways you can make a low-carb shrimp salad, this is one of my favorites. The veggies are nice and crisp and the light dressing draw it all together.
Add 1/2 tablespoon olive oil to a medium frying pan over medium low heat. When it’s hot, add the shrimp and cook it until opaque and bright red. This only takes about 3 minutes per side. Be sure not to overcook the shrimp or they will become rubbery and hard.
Arrange the tomatoes, cucumber, avocado, and red onion on the plates. Top the salad with the shrimp, pomegranate seeds, and chopped parsley.
Season with a little salt and pepper and a drizzle of the remaining olive oil. If you want, you can mix the olive oil with some apple cider vinegar and Dijon mustard for a light viniagrette.
How Many Carbs Are in Shrimp Salad
This Keto Shrimp Salad is very low in carbs. There are a few carbs that come from the veggies – especially the onions – but there is also a lot of fiber in the salad. A serving has just 3 net grams of carbs.
Remember that if you add salad dressing, some dressings have sugar in them and can be a bit carb heavy. It’s best to stick with a vinaigrette you make at home, or a keto ranch dressing, if you like a creamy dressing. It’s always good to have a few go-to homemade dressing recipes. This way you know how much sugar and carbs you are consuming.
Tips for Making a Great Shrimp Salad
It takes no more than 10 minutes to make this delicious Keto Shrimp Salad. There’s no much to do but chop the veggies and cook the shrimp, which is quick.
- Serve this shrimp avocado salad as a light lunch or a starter for your dinner.
- You can easily double or triple the recipe to make additional servings. You can make it ahead and store the salads in the refrigerator for lunch all week long.
- Mix and match your veggies to add some variation. You can use whatever veggies you like to dress up this salad. You can also replace the shrimp with chicken or beef, if you want.
What Shrimp to Use
- I’m really not picky about the shrimp that I use on this salad. Whatever I can get at the store at the time is fine by me. I used Vietnamese Black Tiger Prawns in the salad pictured here. It has a beautiful red color to it when cooked.
- The only thing I would recommend is to only use wild-caught shrimp. They have much better flavor and are much more tender, less rubbery.
- You can use frozen shrimp. There’s no need to thaw them before cooking. It will just take a minute or two longer and you might have to drain some water from the pan.
- You can use shrimp with the tails on or off. I like to remove all that so it’s easier to eat, but it’s up to you.
- Large shrimp – a 16-20 size – is what I used. These are nice and large and have a good tenderness. You can use larger or smaller – it really doesn’t matter.
- Make sure not to crowd the shrimp in the skillet, otherwise, moisture will form and the shrimp won’t sear properly. You’ll end up with steamed rubbery shrimp.
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Easy Keto Shrimp Salad
- 3 tablespoons extra virgin olive oil divided
- 1 pound medium shrimp
- 1 cup cherry tomatoes halved
- 1 cucumber chopped
- 1 avocado chopped
- 1/2 red onion sliced thinly
- 1/4 cup pomegranate seeds
- 3 sprigs parsley roughly chopped
- Salt and pepper to taste
- Add 1/2 tablespoon olive oil to a medium frying pan over medium low heat. When hot, add the shrimp and cook until opaque and bright red, about 3 minutes per side.
- Arrange the tomatoes, cucumber, avocado, and red onion on the plates. Top with the shrimp, pomegranate seeds, and chopped parsley.
- Season with salt and pepper and a drizzle of the remaining olive oil.
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 an avid home cook and recipe creator. 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.