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Keto Salads

Shrimp and Avocado Salad

This shrimp and avocado salad is a recipe I turn to when I need something refreshing and filling without the carbs. Creamy avocado halves hold a tangy shrimp mixture bursting with chives and a hint of spice. It’s one of those dishes that feels indulgent but keeps you right on track, perfect for lunch or a light dinner.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 350 Calories
Shrimp and Avocado Salad

Ingredients

  • cup cooked salad shrimp
  • tablespoons chopped fresh chives
  • /3 cup mayonnaise
  • tablespoon Worcestershire sauce
  • tablespoons chili sauce
  • salt to taste
  • avocados, halved lengthwise and pitted
  • tablespoon lemon juice
  • Bibb lettuce leaves
  • teaspoon paprika
  • sliced pimento peppers, for garnish

Instructions

  1. Step 1

    I start by tossing the cooked shrimp with chopped chives in a mixing bowl. Then I stir in mayonnaise, Worcestershire sauce, and chili sauce until everything is well coated. A pinch of salt brings all the flavors together—taste as you go. Next, carefully halve the avocados and remove the pits. Spoon the shrimp mixture generously into the hollow of each avocado half, pressing gently to mound it up. A squeeze of lemon juice over the top adds a fresh, zesty note that cuts through the richness. For serving, place a few Bibb lettuce leaves on a plate and dust them with paprika for a subtle smoky touch. Lay a stuffed avocado half on each leaf, and garnish with strips of pimento. This dish looks stunning but takes just minutes to assemble. I love serving it immediately so the avocado stays creamy and vibrant.

Chef's Tip

For the best texture, make sure your shrimp are completely dry before mixing—excess water will dilute the dressing and make the avocado waterlogged. I also chill the avocado halves briefly before stuffing to keep them firm.

Storage Tips

Store any leftover shrimp mixture separately from the avocado in an airtight container in the fridge for up to 2 days. If needed, brush cut avocado with lemon juice to prevent browning, but it's best enjoyed fresh.

Variation Tips

Try using lump crabmeat instead of shrimp for an elegant variation, or add a dash of horseradish to the dressing for extra zing. You can also hollow out cucumber boats in place of avocado for fewer calories. Pair it with crispy cheese crisps for a satisfying crunch.

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