Fresh, zesty, and packed with protein—this salad combines garlic butter shrimp + creamy avocado + crisp veggies for a perfect low-carb meal.
🛒 Ingredients (Serves 2–3)
🦐 Shrimp:
- 300g shrimp (peeled & deveined)
- 1 tbsp olive oil or butter
- 3 cloves garlic (minced)
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
🥗 Salad:
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- ½ cucumber (sliced)
- 2 cups lettuce or mixed greens
- 2 tbsp red onion (thinly sliced)
🥣 Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice (or lime)
- ½ tsp salt
- ¼ tsp black pepper
👩🍳 Instructions
1. Cook Shrimp
- Heat oil in a pan
- Add garlic, cook briefly
- Add shrimp, paprika, salt, pepper
- Cook 2–3 minutes per side until pink
- Finish with lemon juice
2. Prep Salad
- In a large bowl, combine avocado, tomatoes, cucumber, lettuce, and onion
3. Make Dressing
- Whisk olive oil, lemon juice, salt, and pepper
4. Assemble
- Add warm shrimp to salad
- Drizzle dressing and toss gently
5. Serve immediately 🥗
🧮 Nutrition (Approx.)
- Calories: ~300–400 per serving
- Net Carbs: ~4–6g
- Protein: High ✔️
- Healthy Fats: High ✔️
🧮 Weight Watchers (WW) Points
🔢 Per Serving: ~4–6 Points
💡 Make It Lighter
- Use less oil (1 tbsp total)
- Skip butter
- Add more greens
👉 Can reduce to ~3–4 points
💡 Pro Tips
- Don’t overcook shrimp—they turn rubbery
- Use ripe but firm avocado
- Toss gently to avoid smashing avocado
💡 Variations
- Spicy: Add chili flakes or hot sauce
- Mediterranean: Add feta & olives
- Mango twist: Add diced mango
- Keto: Already keto-friendly ✔️
❓ FAQs
❓ Can I use frozen shrimp?
Yes—thaw and pat dry before cooking.
❓ Can I meal prep it?
Prep separately—add avocado & dressing just before eating.
❓ What can I substitute shrimp with?
Chicken, salmon, or tofu.
❓ How long does it last?
Best fresh, but keeps 1 day in fridge.