Shrimp Avocado Salad (Low Carb) – Sugar Free Londoner

My quick and easy shrimp avocado salad is so delicious that we’re making it on repeat. It is a nutritious, healthy and filling Mediterranean-style recipe that is high in protein and low carb.

A plated shrimp avocado salad with spicy shrimp.

Some recipes are so good you want to eat them all the time and this avocado shrimp salad is one of them.

It’s a satisfying and balanced summer lunch or light dinner. You can also bring it to barbecues, potlucks or picnics. A smaller serving is a flavor-packed side salad or appetizer.

The recipe takes only 10 minutes to make and is is so versatile. I’m sharing lots of tried and tested variations in this post.

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What’s To Love About This Recipe

It is healthy. Shrimp is high in protein and avocado contains heart-healthy fats and antioxidants. Rocket salad is rich in potassium, calcium and folate, while seeds add additional fiber.

It’s an all-rounder. This salad fits into a paleo, pescetarian, low carb or keto diet. It is gluten free, dairy free and low in saturated fats. But of course, you don’t have to be on a special diet to enjoy the salad. It is simply super tasty.

No mayo. So many shrimp salads are dressed with gloopy mayonnaise. Not this one! We are adding a zesty, fragrant and simple vinaigrette instead.

Ingredients

Here is all you need to know about the ingredients. (You’ll find exact quantities in the recipe card at the bottom of the post.)

Shrimp – I use large, raw and peeled shrimp. They are also called jumbo shrimp or king prawns. Make sure they are de-veined.
Spice rub – This is a mixture of ground cumin, paprika (both smoked and regular work well), oregano, salt and pepper mixed with extra virgin olive oil, lime juice and minced fresh garlic. We coat the shrimp with this goodness, which makes them taste INCREDIBLE.
Avocado – Gently press the skin to ensure the flesh inside is soft and ripe. I cube the flesh and use half an avocado per serving.
Rocket Salad – Also called arugula. I adore its peppery taste.
Fresh cilantro – This fragrant herb goes so well with the lime. If you are one of those people to whom coriander tastes like soap, use fresh parsley.
Pumpkin Seeds – Add crunch and fibre. You can use them raw, but I prefer to dry-roast them in a frying pan. Toasted golden brown pumpkin seeds taste delicious!
Salad Dressing – This is a classic vinaigrette made with olive oil, Dijon mustard, red wine vinegar (or use apple cider vinegar) as well as a good pinch of salt and pepper.

Instructions

It is simple to make a shrimp avocado salad. Here are the basic steps.

Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.

STEP 1

In a bowl, stir together the shrimp and the spice rub with a little olive oil and lime or lemon juice.

STEP 2

Fry the prawns in a non-stick pan over medium heat until they are cooked through.

Vinaigrette in a bowl and a balloon whisk.

STEP 3

Mix the dressing together in a bowl.

Plated shrimp and avocado salad with seed topping and dressing.

STEP 4

Toss some of the dressing through the rocket and top with diced avocado, shrimp, seeds and coriander. Drizzle over the rest of the dressing to serve.

Katrin’s Top Tips

#1 Don’t overcook the shrimp. They only take a 3-4 minutes. After that, they become dry and rubbery.

#2 Serve warm or cold. I like my avocado shrimp salad best when the shrimp are still warm. This way, the dish feels like a proper meal to me. If you decide to make it ahead and serve the salad cold, let the shrimp cool before you assemble the salad.

Variations

The two must-have ingredients of this recipe are shrimp and avocado plus a dressing. The rest of the ingredients can be tweaked depending on what you have in the fridge. Here are some ideas:

Salad leaves. Any lettuce leaves, including spinach or pea shoots
Green beans or mangetout
thinly sliced raw zucchini
cherry tomatoes
chopped red onion or spring onion
cubed mango
use sunflower seeds, chopped almonds or pine nuts instead of the pumpkin seeds

Avocado dressing. This is a delicious alternative to the classic vinaigrette. The avocado is PART of the dressing, which is incredibly creamy. The recipe can be found in my avocado chicken salad post.

Recipe FAQs

Can I use pre-cooked shrimp?

Yes. Fry the garlic separately until it softens, 1 minute. Add the cumin and paprika for 1 minute. Then add the shrimp, which you have coated in the remaining rub ingredients, and warm them through for no longer than 1 minute.

Do I really need to fry the shrimp?

You could simply use pre-cooked shrimp with a squeeze of lemon or lime. Although I have to say, you’ll be missing out on the best part of the recipe, which are the delicious spices.

Storage

This salad is best fresh and I recommend that you eat it straight away.

You could fry the shrimp up to 1 day ahead and stir together the vinaigrette. Store both in the refrigerator and then assemble the salad just before serving.

More Easy Salad Recipes

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