Keto Shrimp Salad
This fresh and light Keto Shrimp Salad is packed with veggies, herbs, pickled onions, and flavor! It comes together in about 30 minutes, and is truly satisfying for lunch or dinner. It's naturally low in carbs and gluten-free making it great for many diets!
Servings: 6 servings
Calories: 262kcal
Ingredients
Quick pickled red onions
- 1 cup + 2 tablespoons apple cider vinegar can sub any vinegar of choice
- ¾ cup water
- ¼ cup sweetener of choice
- 1.5 teaspoons kosher salt
- 1 large red onion cut into thin strips
Shrimp
- 1.5 pounds jumbo shrimp 16-20 count, peeled and deveined (tails on or off, your choice)
- 3 tablespoons olive oil
- 1.5 tablespoons lemon juice juice of ½ lemon
- 1 tablespoon lemon zest zest of 1 lemon
- 1.5 teaspoons kosher salt to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼-1/2 teaspoon red pepper flakes optional and to taste
Salad
- 4 ounces arugula
- 1 head butter lettuce
- 1 medium bell pepper diced and any color you'd like
- 8 ounces cherry tomatoes, halved halved
- 4 ounces pickled red onions
- 1 medium avocado, cut into strips or bite sized chunks cut into strips or bite-sized chunks
- Fresh basil, salt & pepper to garnish
- Homemade Wingstop ranch for serving, or any dressing of choice
Instructions
Pickled red onions (optional)
- Boil apple cider vinegar, water, sweetener of choice, and kosher salt in a saucepan. Bring to a boil, whisking constantly to dissolve the sweetener.1 cup + 2 tablespoons apple cider vinegar, ¾ cup water, ¼ cup sweetener of choice, 1.5 teaspoons kosher salt
- Place the red onions in a large shallow bowl. 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.1 large red onion
Shrimp
- Heat a skillet over medium-high heat. Add the shrimp to a large bowl with 1 tablespoon of olive oil, lemon zest and lemon juice, followed by kosher salt, Italian seasoning, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes. Toss to combine and coat well.1.5 pounds jumbo shrimp, 3 tablespoons olive oil, 1.5 tablespoons lemon juice, 1 tablespoon lemon zest, 1.5 teaspoons kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼-1/2 teaspoon red pepper flakes
- Add the remaining olive oil to the skillet, then add in the shrimp. Sear for 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.
Salad assembly
- 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.1 medium bell pepper, 8 ounces cherry tomatoes, halved, 1 medium avocado, cut into strips or bite sized chunks, 4 ounces arugula, 1 head butter lettuce, 4 ounces pickled red onions
- Repeat and layer, then drizzle with dressing and garnish with more lemons and basil.Fresh basil, salt & pepper to garnish , Homemade Wingstop ranch
- Store leftovers separately in the fridge in airtight containers for up to 3-4 days. The pickled red onions can be stored in the fridge in the vinegar solution for up to 2 weeks.
Notes
- Use a meat thermometer to monitor the temperature of the shrimp, you want the shrimp to reach an internal temperature of 120°F.
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