Shrimp Salad with Avocado and Spinach – Low Carb / Keto

This Shrimp Salad is a healthy & flavorful dish perfect for lunch or a light dinner. Made with spinach, avocado, cherry tomatoes, pecans, almonds and a homemade poppy-seed dressing. Low Carb, keto with options for paleo & Whole30.

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EASY SUMMER SALAD FOR LUNCH

I love making salads all-year round but especially during the summer. A few of our regular favorites include tuna salad, chicken salad and strawberry spinach salad. The prep time is quick and easy and you can have a healthy lunch or dinner on the table in under 30 minutes.

Salads are perfect for using up some of that fresh summer produce from the farmer’s market. And the great thing is that you can pair them with any protein you have on hand.

We grill shrimp a lot once June rolls around since there are so many delicious shrimp salad recipes we want to try.

WHAT GOES WITH SHRIMP SALAD

This shrimp salad recipe is fresh, flavorful and comes together in about 20 minutes, so it’s perfect for lunch or a light dinner on busy weeknights.

And it’s low carb as well as keto-friendly but you can easily leave out the feta to keep this salad Paleo and Whole30 compliant.

It’s loaded with all kinds of delicious ingredients like:

• spinach and romaine lettuce
• creamy avocado
• cherry tomatoes
• crunchy pecans
• slivered almonds
• juicy and succulent grilled shrimp
• crumbled feta (leave out for paleo / Whole30)
• slivered almonds
• pecans
• Italian seasoning or old bay seasoning

For the easy shrimp salad dressing:

• extra-virgin olive oil
• apple cider vinegar OR red wine vinegar
• Dijon mustard
• fresh lemon juice
• poppy-seeds

Optional toppings:

• finely chopped red onion
• fresh dill, parsley, basil

HOW TO MAKE SHRIMP SALAD:

1. SEASON SHRIMP: Start off by seasoning your shrimp some coarse sea salt, black pepper, Italian seasoning and paprika.
2. Preheat the grill (or grill pan) to medium-high. Using a brush, clean the grill and grease with oil using a long pair of tongs with some folded paper towels dipped in some olive oil. You can thread your shrimp on skewers or place a grill mat / foil / or pan on the grill.
3. MAKE THE DRESSING: Combine all the dressing ingredients in a jar or a bowl and mix well until all ingredients are incorporated and set aside.
4. COOK THE SHRIMP: Grill shrimp for 3-4 minutes on each side or until shrimp is opaque.
5. ASSEMBLE THE SALAD: To assemble the salad, add the spinach or mixed greens to large bowl. Add 1/3 of the dressing and toss to combine.
6. Add the avocado, tomatoes, pecans and almonds.
7. Pour the remainder of the dressing over salad and toss to combine. Divide salad among 2-4 bowls.
8. Top each salad bowl with some cooked shrimp and feta (if desired) and serve immediately.

HOW LONG DO YOU COOK SHRIMP ON THE BARBECUE?

Shrimp take very little time to cook, so you’ll have to watch your shrimp to make sure they don’t overcook. Shrimp typically take about 2-3 minutes per side on the grill. You’ll be able to tell when the shrimp are done because they’ll turn pink and opaque.

WHAT SIZE SHRIMP IS GOOD FOR COOKING ON THE GRILL?

These shrimp are the jumbo sized shrimp and usually come in a bag of 16-20 per pound. You can use a smaller size if needed and the recipe will still be delicious.

SOME TIPS FOR MAKING SHRIMP AVOCADO SALAD:

• If using wooden skewers for your shrimp, be sure to soak them in water for at least 20 minutes to avoid burning
• Wait until just ready to serve to toss in the dressing
• To cut back on prep time, feel free to use your favorite store-bought dressing

IS SHRIMP SALAD HEALTHY?

Yes, this cold shrimp salad recipe is made with healthy whole foods and if you leave out the cheese, it’s Paleo and Whole30.

IS SHRIMP SALAD KETO

This fresh shrimp salad is not only high in fats, but it’s low in net carbs so it’s perfect if you’re following a low carb keto diet.

The nutritional macros for one serving is:

• 389 Calories
• 1G Net Carbs = 10g Total Carbs – 9g Fiber
• 7g Protein
• 21g Fat

HOW LONG DOES SHRIMP SALAD LAST?

This assembled shrimp salad is best eaten on the same day. To make it ahead, it’s a good idea to store all the ingredients separately in the fridge. Cooked shrimp covered in an airtight container  will typically last for 3 to 4 days in the refrigerator.

More salad recipes you might like:

Berry Grilled Chicken Salad

Chicken Cobb Salad

Tex Mex Chicken Salad

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Shrimp Avocado Salad

Prep Time

15 mins

Cook Time

6 mins

Total Time

21 mins

 

Grilled Shrimp Avocado Salad - a light and healthy low carb / keto salad perfect for lunch or a light dinner. Made with spinach, avocado, cherry tomatoes, pecans, almonds and feta.

Course: Salad

Cuisine: American

Keyword: avocado, avocado lunch recipe, healthy salad recipe, keto, low carb, paleo, salad, shrimp, shrimp salad, whole30

Servings: 4

Calories: 389 kcal

Author: Kelly

Ingredients

• Olive oil for the grill
• 10-12 raw large shrimp deveined, tails on or off
• salt & pepper to taste
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon smoked paprika optional
• 4 cups baby spinach
• 1 -2 cups of green leaf or romaine lettuce chopped
• 1 cup cherry tomatoes
• 2 medium avocados diced
• 1/4 cup chopped pecans
• 1/4 cup sliced almonds
• 1/2 tablespoon feta crumbled , optional for serving

For the Dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoon Dijon mustard (homemade or store-bought)
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons poppy seeds
• salt and black pepper to taste

Instructions

1. Preheat the grill (or grill pan) to medium-high. Using a brush, clean the grill and grease with oil using a long pair of tongs with some folded paper towels dipped in some olive oil.
2. Season your shrimp with salt, black pepper, Italian seasoning and paprika.

To make the dressing:

1. Combine the olive oil, vinegar, mustard, lemon juice, poppy seeds, salt and pepper in a jar or a bowl and mix well until all ingredients are incorporated and set aside.

2. Grill shrimp for 3-4 minutes on each side or until shrimp is opaque.

To assemble the salad:

1. Add the spinach or mixed greens to large bowl. Add 1/3 of the dressing and toss to combine.

2. Add the avocado, tomatoes, pecans and almonds.

3. Pour the remainder of the dressing over salad and toss to combine. Divide salad among 2-4 bowls.
4. Top each salad bowl with some cooked shrimp and feta (if desired) and serve immediately.

Nutrition Facts

Shrimp Avocado Salad

Amount Per Serving (1 g)

Calories 389 Calories from Fat 189

% Daily Value*

Fat 21g32%

Carbohydrates 10g3%

Fiber 9g36%

Sugar 2g2%

Protein 7g14%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.