Shrimp & Avocado Salad (Low Carbs) Recipe

Name: Shrimp & Avocado Salad (Low Carbs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD; extra virgin olive oil, to cover bottom of skillet; 1 lb shrimp (cooked, tails off, you can even use up to 2lbs.); 1 1 head butter lettuce or 1 head boston lettuce; 2 avocados (ripe); 3 teaspoons kirkland seasoning salt (from Costco) or 3 teaspoons monterey steak seasoning; 2 teaspoons bacon bits; 2 teaspoons lemon juice; 2 eggs (hard-boiled and sliced); 12 grape tomatoes; FOR AVOCADO DRESSING (use 1 cup); 1 avocado (ripe); 1 tablespoon lemon juice; 1/8 cup mayonnaise; 1 garlic clove (minced); 1/8 teaspoon Splenda sugar substitute; 1/4 teaspoon salt

Servings: persons

FOR THE SALAD
extra virgin olive oil, to cover bottom of skillet
1 lb shrimp (cooked, tails off, you can even use up to 2lbs.)
1 1 head butter lettuce or 1 head boston lettuce
2 avocados (ripe)
3 teaspoons kirkland seasoning salt (from Costco) or 3 teaspoons monterey steak seasoning
2 teaspoons bacon bits
2 teaspoons lemon juice
2 eggs (hard-boiled and sliced)
12 grape tomatoes
FOR AVOCADO DRESSING (use 1 cup)
1 avocado (ripe)
1 tablespoon lemon juice
1/8 cup mayonnaise
1 garlic clove (minced)
1/8 teaspoon Splenda sugar substitute
1/4 teaspoon salt

1
TO MAKE THE DRESSING:
2
Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well.
3
TO MAKE THE SALAD:
4
Cover bottom of skillet with extra-virgin olive oil.
5
Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and saute on both sides for 2-3 minutes total.
6
Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE SALAD, extra virgin olive oil, to cover bottom of skillet, 1 lb shrimp (cooked, tails off, you can even use up to 2lbs.), 1 1 head butter lettuce or 1 head boston lettuce, and more.

Yes, Shrimp & Avocado Salad (Low Carbs) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp & Avocado Salad (Low Carbs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions