Description
This Mediterranean Keto Shrimp Salad is a vibrant and refreshing dish that brings the sunny flavors of the Mediterranean to your table with a low-carb twist. Perfect for lunch, dinner, or as a side at gatherings, this salad features succulent shrimp tossed with crisp vegetables and a zesty homemade dressing. It’s not only keto-friendly but also packed with protein and healthy fats, making it an ideal choice for anyone pursuing a nutritious yet delightful meal. In just 20 minutes, you can whip up this satisfying salad that keeps you feeling full without weighing you down.
Ingredients
Scale
- 1 pound medium shrimp (pre-cooked or raw, peeled, deveined)
- 7 ounces English cucumber, diced
- 2 ounces red onion, diced
- 1 avocado, diced
- 5 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- If using raw shrimp, boil water in a pot. Cook shrimp until pink and opaque (3-4 minutes), then chop into bite-sized pieces. If using pre-cooked shrimp, simply chop.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt (reserve half for seasoning), and pepper.
- In a large serving bowl, combine chopped cucumber, avocado, shrimp, and red onion. Gently toss.
- Drizzle dressing over the salad and toss to coat evenly. Adjust seasoning with the remaining salt and add red pepper flakes if desired.
- Serve immediately or chill before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 180mg