This shrimp salad recipe is perfect for the summertime, but it’s can be enjoyed anytime of year! It’s absolutely packed with flavor, and only 6 net carbs per serving. A keto friendly meal you won’t be able to get enough of! You can view the full nutritional information in the recipe card.
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you’d like to get right into it. This post is now available as a Google Web Story here!
Ingredients:
- Raw shrimp – Any size would work. we prefer jumbo! You could also use cooked shrimp, but you will lose the ability to season them as well if you go that route.
- Olive oil – To sear the shrimp.
- Lemon juice & zest – Add that perfect pop of flavor and acidity. You could also opt for lime juice and zest if you prefer.
- Dry seasonings of choice – You can use whatever you prefer. Old Bay seasoning would be delicious. We opt for creating our own seasoning blend of kosher salt, black pepper, garlic powder, onion powder, red pepper flakes, smoked paprika and Italian seasoning. It’s delicious!
- Butter lettuce & arugula – We use a mixture of our favorite greens for the base of this salad. Spinach, romaine, iceberg, spring mix, anything will work!
- Avocado – For some extra fat, creaminess and lots of nutrients.
- Pickled red onions – You could use regular red onions, cut really thin as well. We just think pickled red onions bring a whole new level of flavor to this salad. Keep reading to see how to make your own.
- Cherry tomatoes – Slice them in half. They make for great bursts of sweetness and color, plus tons of flavor!
- Bell peppers – Any color is fine! We opted for red.
- Garnish with: fresh basil (optional), but really enhances the flavor! You could use any herbs you prefer, like parsley or cilantro! We also serve this salad with ranch dressing. Serve with whatever you like! This honey lemon vinaigrette would be so delicious!
How to Make A Low Carb Shrimp Salad:
If making your own quick pickled red onions, start with that first (see instructions below).
In a bowl, combine shrimp with seasonings, some of the olive oil, and lemon juice. Toss to combine and coat well.
Heat a skillet over medium-high heat. Add more olive oil to a skillet, then add in shrimp. Sear on 1-2 minutes on each side, being careful not to overcook. Your cooking time will also depend on the size of your shrimp. The smaller the shrimp, the faster they will cook.
Work in batches to avoid overcrowding the pan. Once seared on both sides, remove shrimp from the skillet and set aside.
Add arugula and butter lettuce to a large bowl or serving plate.
Layer on tomatoes, bell peppers, pickled red onions, minced basil and avocado.
Add the shrimp, and the remaining veggies and herbs. Drizzle with ranch dressing and a squeeze of lemon if desired. Dig in!
Tips For The Best Shrimp Salad:
- This salad is best enjoyed fresh, but it also works for meal prep. If you plan to make it ahead of time, leave off the dressing, as well as the halved tomatoes. Add those elements right before serving. The shrimp can be prepared ahead of time and served cold.
- If you have leftovers, store in the fridge for up to 4 days in an airtight container.
- The shrimp cooking time will depend on the size of the shrimp. Even jumbo shrimp cook really fast, so keep an eye on them to avoid your shrimp shriveling up!
How To Make Your Own Quick Pickled Onions:
If you’d like to quick pickle your own onions, it’s truly simple and ready in 30 minutes.
Start by cutting one large red onion into very thin strips. Add to a large, shallow bowl. Set aside.
Combine 1 and 1/8 cups of apple cider vinegar, 3/4 cup water, and 1/4 cup of sweetener of choice (we used granular erythritol), and 1.5 teaspoons of salt in a sauce pan.
Bring the mixture a boil, whisking constantly to dissolve the sweetener.
Immediately pour the apple cider vinegar mixture over the onions, pressing the onions down with a spoon to make sure they are completely submerged.
Let sit for at least 30 minutes, stirring every so often to ensure the onions are submerged. Store in the fridge in the vinegar solution for up to 2 weeks.
More Keto Recipes To Try:
- Keto Shrimp and Broccoli Skillet
- Steak and Seafood Skillet with Creamy Parmesan Sauce
- Creamy Mozzarella Shrimp Pasta (Low Carb)
- Keto Spicy Shrimp Bisque
Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!
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Until Next Time,
Briana & Chamere
Keto Shrimp Salad
Ingredients
- 1.5 pounds jumbo shrimp, peeled and deveined (tails on or off, your choice)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1.5 teaspoons kosher salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper (any color)
- 1 medium bell pepper, diced
- 8 ounces cherry tomatoes, halved
- 4 ounces pickled red onions (homemade or store bought, get our recipe in the notes)
- 1 medium avocado, cut into strips or bite sized chunks
- 4 ounces arugula
- 1 head butter lettuce
- Fresh basil, salt, pepper & ranch to garnish
Instructions
- If making your own quick pickled red onions, start with that first (see instructions below).
- In a bowl, combine shrimp with seasonings, some of the olive oil, and lemon juice. Toss to combine and coat well.
- Heat a skillet over medium-high heat. Add more olive oil to a skillet, then add in shrimp. Sear on 1-2 minutes on each side, being careful not to overcook. Your cooking time will also depend on the size of your shrimp. The smaller the shrimp, the faster they will cook.Work in batches to avoid overcrowding the pan. Once seared on both sides, remove shrimp from the skillet and set aside.
- Add arugula and butter lettuce to a large bowl or serving plate, layer on your tomatoes, bell peppers, avocado, basil, and pickled red onions, followed by the cooked shrimp. Repeat and layer, then drizzle with ranch & garnish with more lemons and basil.
- Store leftovers in the fridge for up to 4 days.
Notes
How To Make Quick Pickled Red Onions:
If you’d like to quick pickle your own onions, it’s truly simple and ready in 30 minutes.- Start by gathering your ingredients. You will need 1 large red onion, cut into very thin strips. Place them in a large, shallow bowl. Set aside.
- Combine 1 and 1/8 cups of apple cider vinegar, 3/4 cup water, and 1/4 cup of sweetener of choice (we used granular erythritol), and 1.5 teaspoons of salt in a sauce pan. Bring to a boil, whisking constantly to dissolve the sweetener. Immediately pour the apple cider vinegar mixture over the onions, pressing the onions down with a spoon to make sure they are completely submerged. Let set for at least 30 minutes, stirring every so often to ensure the onions are submerged. Store in the fridge in the vinegar solution for up to 2 weeks.
A Few Notes:
- Ranch dressing and other toppings are not included in the nutrition facts.
- Season to taste! Old Bay seasoning would be a good option as well.
- If you opt for using pre-cooked shrimp, you can, but you will lose some ability to season and develop the flavor the same way.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Anne Leonardi says
Excellent salad! The pickled onions are so pretty and really make this dish tasty. Will definitely make again!❤️
Briana says
So great to hear, thank you Anne for giving it a try, we’re so glad you love it! Aren’t the pickled onions so gorgeous!?