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    A Full Living » Blog » Salads

    Published: Jul 29, 2021 · Modified: Dec 22, 2021 by Briana · This post may contain affiliate links.

    Keto Shrimp Salad

    Jump to Recipe Print Recipe
    keto shrimp Salad with text overlay

    This Keto Shrimp Salad is healthy and delicious salad to surely delight the palate. It's easy, fresh, and ready in under 30 minutes. This might become one of your favorite low carb shrimp recipes.


    delightful and bright keto shrimp salad with ranch avocado pickled onions tomatoes and butter lettuce

    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:​

    keto shrimp salad ingredients with text to denote the various 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.

    shrimp in a bowl with seasonings, olive oil and lemon juice and zest

    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.

    Searing shrimp in a cast iron skillet

    Add arugula and butter lettuce to a large bowl or serving plate.

    butter lettuce and arugula on a serving plate to make a salad

    Layer on tomatoes, bell peppers, pickled red onions, minced basil and avocado.

    bed of lettuce and arugula with pickled red onions, avocado, red bell peppers and tomatoes on top

    Add the shrimp, and the remaining veggies and herbs. Drizzle with ranch dressing and a squeeze of lemon if desired. Dig in!

    keto shrimp salad with lots of veggies and ranch dressing
    close up shot of seared shrimp drizzled with ranch
    bowl of keto shrimp salad

    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.

    thinly sliced red onions in a bowl

    Combine 1 and ⅛ cups of apple cider vinegar, ¾ cup water, and ¼ cup of sweetener of choice (we used granular erythritol), and 1.5 teaspoons of salt in a sauce pan.

    apple cider vinegar, water, salt and sweetener in a saucepan

    Bring the mixture a boil, whisking constantly to dissolve the sweetener.

    whisking apple cider pickling mixture into a saucepan

    Immediately pour the apple cider vinegar mixture over the onions, pressing the onions down with a spoon to make sure they are completely submerged.

    red onions in a large shallow bowl with pickling liquid

    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. 

    pickled red onions in a large ceramic bowl

    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!

    large platter of colorful keto shrimp salad with ranch dressing

    Shop This Recipe:

    Want to get supplies for this recipe or shop our keto kitchen or pantry? We've linked our favorites above and right here in our Amazon Store!  

    A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    close up shot of keto shrimp salad with ranch, pickled red onions, herbs, tomatoes and bell peppers

    If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!

    If you could please leave a comment and/or a rating if you loved this recipe, we would be forever grateful! (Ratings helps users find our recipes, since users say that they like them!)

    Thanks for stopping by! Be sure to subscribe to our email newsletter so you're the first to know about new recipes we post on our blog.

    Until Next Time,
    Briana & Chamere

    delightful and bright keto shrimp salad with ranch avocado pickled onions tomatoes and butter lettuce

    Keto Shrimp Salad

    This Keto Shrimp Salad is healthy and delicious salad to surely delight the palate. It's easy, fresh, and ready in under 30 minutes. This might become one of your favorite low carb shrimp recipes.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 6 servings
    Author: Briana

    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
    • ½ teaspoon red pepper flakes
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ 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. 
    1. 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.
    2. Combine 1 and ⅛ cups of apple cider vinegar, ¾ cup water, and ¼ 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

    Calories: 262kcal | Carbohydrates: 10g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 286mg | Sodium: 1480mg | Potassium: 560mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2260IU | Vitamin C: 50mg | Calcium: 227mg | Iron: 4mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Main Course, Salad
    Cuisine: American
    « Sausage Broccolini Pasta with Corn & Tomatoes (Low Carb)
    Keto Coleslaw Recipe »

    Reader Interactions

    Comments

    1. Anne Leonardi says

      September 17, 2021 at 9:21 am

      5 stars
      Excellent salad! The pickled onions are so pretty and really make this dish tasty. Will definitely make again!❤️

      Reply
      • Briana says

        September 17, 2021 at 9:35 am

        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!?

        Reply

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