So delicious and filling – this healthy and easy avocado shrimp salad is low carb, keto, gluten-free and takes less than 30 minutes to make. Meal prep these shrimp bowls for the week ahead to have your healthy dinner ready.
I completely forgot I haven’t shared this shrimp salad! Motherhood, ahem, toddlerhood has this effect on me.
On the one hand, it has made me super productive. My past overthinking self would’ve never, ever had the time to write a blog. Now that I don’t have time to even smile, I write half-written posts right here that are autocorrected in the worst possible way and I’m fine with it. Good enough. When things don’t need to be perfect, there are suddenly more hours in the day.
On the other hand, I forget things. Many things. Not just meals on the stove that almost burn the house down, no no. I also forget recipes like this one.
I made this salad with avocado and shrimp a long time ago, when I was doing the keto diet. Then put it in a folder somewhere on my desktop and it completely flew out of my mind. I found it again by accident last week when I was scrolling through pictures and, since I did have some frozen shrimp at home – decided to make it again.
This time I used tomatoes and not roasted peppers and since I didn’t have any broccoli, I added some grilled zucchini. Turned out super delicious and even though I’m not eating low carb anymore, I ate it on its very own, without bread, rice or quinoa and it was so satisfying and just good.
Avocado Shrimp Salad Ingredients
Shrimp. I did use some sort of giant shrimp in here, but size really doesn’t matter. The important thing is that the shrimp is peeled and deveined.
Roasted Vegetables. As you can see in the images I used broccoli and roasted peppers, but if they’re not in season when you read this or you don’t like these vegetables, you can easily use any type of roasted vegetables.
Fresh vegetables. Use lettuce, arugula or spinach as the base, add in some chopped cabbage, basil and avocado. I also suggest some tomato, it went really well when I made it last time.
Olives. Any type of olives would work well here – I used green ones, but Kalamata will do just as well.
Greek yogurt and garlic. Okay, I made the same dressing I used for this salad recipe, because it’s easy and I really like the taste.
How To Make Avocado Shrimp Salad
- Marinate shrimp with garlic, basil, olive oil and crushed pepper
- Cook shrimp in a pan until pink
- Saute broccoli in a pan
- Chop your greens, avocado and tomatoes (or bell pepper)
- Prepare a dressing using yogurt and garlic
- Arrange the avocado shrimp bowl starting with the greens as a base and topping with the shrimp, olives, tomatoes, cooked broccoli and dressing.
Meal Prep Option
If you’d like to eat this shrimp bowl for the rest of week, you’ll probably need to double the recipe. To keep it fresh longer, keep ingredients in separate compartments – dressing, shrimp and vegetables.
Also, add avocado and tomato (if using) right before serving, as these can spoil faster. Alternatively, you can use whole cherry tomatoes and not chopped tomatoes in the salad.
Avocado shrimp salad – a healthy low carb shrimp bowl recipe that is perfect for lunch or dinner! This tasty shrimp salad recipe is also easy to meal prep, but you’ll need to double the ingredients.
- 1 cup shrimp, peeled and deveined
- 1 garlic clove, minced
- 1 tsp crushed pepper
- 1 tsp dry basil
- 1 tbsp olive oil
- 1 tbsp yogurt
- 1 tsp vinegar
- 1 tbsp tamari sauce
- 1/2 tsp mustard
- 1 garlic clove
- 1 tomato, chopped
- 1 avocado
- 1 cup lettuce, chopped
- 1/2 cup arugula
- 1/2 cup cabbage, chopped
- basil, handful
- 1/4 cup olives
- 1 red pepper, roasted (optional)
- 1/2 cup broccoli florets, sauteed
- 1 Tbsp sesame seeds, roasted
- Marinate the shrimp with garlic, crushed pepper, basil and olive oil for at least 30 minutes.
- Saute in a pan, until shrimp turns pink (around 2 minutes on each side)
- Chop all vegetables for the bowl.
- Prepare the dressing – mix minced garlic, tamari, yogurt, vinegar and mustard.
- Arrange everything in a bowl, using the lettuce, cabbage and other greens as the base. Top with shrimp, broccoli, avocado, olives and sesame seeds.
- Add the dressing and mix it all together.