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delightful and bright keto shrimp salad with ranch avocado pickled onions tomatoes and butter lettuce
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5 from 1 vote

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course, Salad
Cuisine: American
Keyword: avoacdo, butter lettuce, gluten free, keto, pickled onions, shrimp
Servings: 6 servings
Calories: 262kcal
Author: Briana


  • 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 


  • 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.


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 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. 


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