This Mediterranean keto shrimp salad is similar to ceviche in ingredients, except it uses cooked shrimp and is dressed with a Mediterranean-style dressing that includes garlic, olive oil and fresh lemon juice. It's a healthy, high-protein salad that's low in carbs, dairy-free and keto-friendly.
Here's a perfect keto shrimp salad that's light and refreshing, easy to make, and sure to please guests. It's big on flavor and texture due to the combination of ingredients like cucumber, red onion, garlic, fresh lemon juice, shrimp and avocado. And with a dusting of red pepper flakes, it's downright delicious!
The Mediterranean-inspired dressing is made with fresh lemon juice, olive oil, garlic and salt and pepper. It's simple, yet so tasty in this salad.
To prepare the shrimp, you can either purchase cooked shrimp from the store (just be sure it's been prepared that day) or you can boil the shrimp, which is ideal for this recipe.
This Mediterranean keto shrimp salad is perfect for picnics, gatherings, or as a light lunch or dinner. We also love to serve it in low-carb pitas!
Key Ingredients
Just a few notes on key ingredients:
- Shrimp: You can use use either 1 pound of pre-cooked, medium-size shrimp from the store (just be sure it's been prepared that day), or you can boil raw shrimp (peeled, deveined and tail-on) at home. Boiling shrimp is easy and ideal for this recipe.
- English cucumber: Cucumber is a must due to the crunchy texture it adds to the salad. We recommend an English cucumber, but you can use a garden cucumber if you like.
- Avocado: We use a somewhat firm avocado for the salad. You just don't want it too soft. It's best to dice right before adding to the salad.
- Red Onion: Red onions are another must. We use ½ of a small red onion, which is roughly 2 ounces.
- Lemon Juice: Lemon juice brightens the salad and is a critical ingredient. We use 5 tablespoons for the dressing.
- Extra-Virgin Olive Oil: Olive oil rounds out the dressing. Just a few tablespoons needed.
- Garlic: Garlic enhances the flavor of the salad. We use 2 large cloves, but you can use more if you prefer a stronger garlic flavor.
- Red Pepper Flakes: Although red pepper flakes are optional, they add a touch of heat, which is delicious in this salad.
How to Make
STEP 1 - PREPARE SHRIMP: If you're using raw shrimp, simply follow these simple instructions for boiling. After boiling, chop each shrimp into 2 to 3 small, bite-size chunks. If using store-bought, pre-cooked shrimp, simply chop each shrimp into 2 to 3 small, bite-size chunks.
STEP 2 - MAKE DRESSING: In a small bowl, whisk together lemon juice, olive oil, minced garlic, ¼ teaspoon salt and pepper to season.
STEP 3 - CHOP & COMBINE: After chopping the cucumber, avocado, shrimp and red onion, then combine in a large serving bowl.
STEP 4 - FINISH & SERVE: Toss dressing with salad ingredients until combined. Season with ¼ teaspoon salt and pepper as needed. Top with red pepper flakes as desired. Serve immediately or refrigerate until serving. Serve the same day as making.
Tips for the Best Shrimp Salad
- If purchasing pre-cooked shrimp from the store, be sure it has been prepared that day. We've noticed shrimp that is prepared a day or two before is no longer firm and is overly soft.
- If using raw shrimp, we recommend boiling for best results. Simply follow these easy instructions for boiling.
- Try to use a somewhat firm avocado that is not too soft. Dice the avocado right before adding to the salad.
- We recommend serving the salad the same day it's made. After making, you can store in a covered container in the fridge until you're ready to serve. We do not recommend making a day in advance since it doesn't taste as fresh.
- If you're making for a gathering, we recommend doubling the recipe.
- You can serve as is or in a low-carb pita.
Related Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Mediterranean Keto Shrimp Salad
Ingredients
- 1 pound medium-size shrimp pre-cooked OR raw (peeled, deveined and tail-on)
- 5 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 7 ounces English cucumber (roughly ⅔), diced
- 2 ounces red onion (roughly ½ small red onion), diced
- 1 avocado, diced
- ½ teaspoon salt (half for dressing, half for seasoning salad); ground pepper as desired
- ¼ teaspon red pepper flakes (optional)
Instructions
- Prepare shrimp: If using raw shrimp, simply follow these simple instructions for boiling. After boiling, chop each shrimp into 2 to 3 small, bite-size chunks. If using store-bought, pre-cooked shrimp, simply chop each shrimp into 2 to 3 small, bite-size chunks.
- Make dressing: In a small bowl, whisk together lemon juice, olive oil, minced garlic, ¼ teaspoon salt and pepper to season
- Chop and combine: After chopping the cucumber, avocado, shrimp and red onion, then combine in a large serving bowl.
- Finish and serve: Toss dressing with salad ingredients until combined. Season with ¼ teaspoon salt and pepper as needed. Top with red pepper flakes as desired. Serve immediately or refrigerate until serving. Serve the same day as making.
Notes
- If purchasing pre-cooked shrimp from the store, be sure it has been prepared that day. We've noticed shrimp that is prepared a day or two before is no longer firm and is overly soft.
- If using raw shrimp, we recommend boiling for best results. Simply follow these easy instructions for boiling.
- Try to use a somewhat firm avocado that is not too soft. Dice the avocado right before adding to the salad.
- We recommend serving the salad the same day it's made. After making, you can store in a covered container in the fridge until you're ready to serve. We do not recommend making a day in advance since it doesn't taste as fresh.
- If you're making for a gathering, we recommend doubling the recipe.
- You can serve as is or in a low-carb pita
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