Keto Shrimp Avocado Salad
Keto Shrimp Avocado Salad recipe with zesty lime dressing is low carb, paleo, whole30. It’s the best Avocado keto shrimp salad for hot summer!
- Prep time
- 15 min
- Cook time
- 4 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 0.75 lb. large shrimp (peeled and deveined, tails on or off)
- 8 oz. persian mini cucumbers (chopped)
- 5 oz. cherry tomatoes (slice in half)
- 1 oz. shallot (finely chopped)
- 2 avocados (peeled and diced)
- ⅓-½ cup chopped cilantro
- 3 tbsp olive oil
- Halt to one whole lime
- ½-1 tsp coarse sea salt (or to taste)
- ⅛ tsp ground black pepper
Instructions
- 1
To poach the shrimp:
- 2
Bring a pot of water to boil and add a pinch of salt. In the meantime, butterfly the shrimp by inserting a small paring knife into the back and cut nearly all the way down the center of the shrimp’s back to the tail.
- 3
Lower the heat to medium and add the shrimp. Simmer for 3-4 minutes. Stir the water often.
- 4
Use a slotted spoon to scoop out the shrimp and soak in a bowl of cold water. Once they are cool to the touch, set aside to drain.
- 5
To make the shrimp avocado salad:
- 6
In a large mixing bowl, add all the ingredients from shrimp to black pepper. Toss and season with more salt or lime juice to taste.
- 7
Store it in the fridge to allow the flavor to develop further, about 10-15 minutes. Serve cold.