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Keto Shrimp Avocado Salad

Prep Time20 minsCook Time5 mins

 2 tbsp unsalted butter
 2 cloves garlic, minced
 450 g shrimp, peeled and deveined
 ½ tsp ground cumin
 1 pinch Sea salt and black pepper, to taste
 1 large avocados, diced
 3 tbsp extra virgin olive oil
 1 ½ tbsp fresh lime juice
 2 tbsp fresh cilantro, chopped
 4 cups baby arugula
 8 cherry tomatoes
 24 large green olives
 85 g walnuts
 1 large lime, cut into 8 wedges

Add the butter and minced garlic to a large skillet and set over medium heat. Cook for one minute, stirring frequently. 


Add the shrimp and the ground cumin to the skillet. Season with salt and black pepper, to taste, and stir to combine. Continue cooking for 2-3 minutes, or just until the shrimp changes color and starts to curl. Remove from heat and set aside. 


Once cool, roughly chop the shrimp and transfer to a large bowl. Add the avocado, olive oil, lime juice, and fresh cilantro to the bowl. Season with salt and black pepper, to taste, and gently toss to combine.


Divide the baby arugula between four meal prep containers or serving plates. Add one-fourth of the avocado shrimp mixture to each container or plate. Evenly divide the green olives, walnuts, and lime wedges between each portion. Serve immediately or refrigerate for later. Enjoy!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450
% Daily Value *
Total Fat 35.83g56%
Total Carbohydrate 10.34g4%
Protein 27.19g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.