Quick Shrimp Avocado Salad


This will become your go-to for a quick, healthy lunch for two that’s keto, paleo, low-carb and gluten-free. Either fresh or frozen shrimp can work; fresh shrimp may lend more flavor but the convenience of thawed frozen shrimp that’s already been peeled and deveined is hard to beat.

This can suffice as a light lunch for two or serve with soup, cheese or keto-friendly bread. It can also serve as an appetizer to a large meat- or veggie-based main dish.

  • 8 oz Shrimp, raw, peeled and deveined
  • 1 large Avocado, diced
  • 1 handful Cherry tomatoes, diced
  • 1/2 Red onion, minced
  • 2 tbs Butter, salted, melted
  • 1 tbs Lime juice
  • 1 tbs Olive oil
  • Freshly chopped cilantro or parsley
  • Salt and fresh cracked pepper

  1. Toss shrimp with melted butter in a bowl until thoroughly coated.
  2. Heat skillet over medium-high heat. Arrange shrimp in a single layer on the skillet without crowding, searing for 1 minute or until it starts to become pink around the edges, then flip and cook until shrimp are cooked through, less than 1 minute.
  3. Transfer shrimp to a shallow plate to cool.
  4. Add avocado, tomato, red onion and cilantro to a large mixing bowl. Drizzle with olive oil and lime juice and toss to mix everything together.
  5. Add cooked shrimp and stir quickly to mix. Season the shrimp avocado salad with salt and pepper to taste.

Serves 2 | Prep Time 15 min