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Low-Carb Shrimp and Avocado Salad

A fresh and vibrant low-carb salad featuring perfectly seared shrimp and creamy avocado tossed in a zesty lime dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp peeled and deveined
  • 2 ripe avocados cubed
  • 4 cups mixed salad greens
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • 1/2 tsp chili powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh cilantro chopped

Equipment

  • Non-stick skillet
  • Small mixing bowl
  • Large serving bowl

Method
 

Preparation
  1. Pat the shrimp dry with paper towels.
  2. Whisk olive oil, lime juice, minced garlic, chili powder, salt, and pepper in a small bowl until emulsified.
  3. Heat a non-stick skillet over medium-high heat.
  4. Add shrimp to the skillet in a single layer and cook for 2 minutes per side until opaque and golden-brown.
  5. Remove shrimp from heat immediately.
  6. Place mixed salad greens in a large bowl and add cubed avocado.
  7. Top with seared shrimp, drizzle with dressing, and toss gently to coat.

Notes

Store in an airtight container in the fridge for up to 24 hours. Avocados are best served fresh to prevent browning.