Keto Shrimp Avocado Salad Recipe

Ever crave a fresh tangy salad for a quick, light lunch? I know I do, especially in the hotter months of the year. The cool combination of citrus and seafood in this keto shrimp salad recipe reminds me of a fun summer day in LA, or a fresh ceviche in Lima, Peru. You'll love this super simple meal prep recipe!

How To Make A Shrimp Salad

This keto shrimp avocado salad recipe is super simple to put together; it is a mix of shrimp, avocado, fresh herbs, citrus, and a few spices.

If you have shrimp already cooked or if you use our Trifecta A La Carte Shrimp, then you are in luck - this won't take much time at all. 

The backbone of this recipe imitates a ceviche, but without a large amount of citrus liquid - a necessary distinguishing factor to note. Also noteworthy, aside from rounding the flavors of the dish, the lime juice acts as a preservative for the avocado. Citrus also curves the speed of oxidation and helps the avocado stay greener for longer.

This recipe has 300 calories; 16g fat; 4g net carbs (12g carbs - 8g fiber), and a whooping 30g protein! Boom!

Calculating Your Keto Carb Count 

If you are unsure of what carb range you need to be in following a keto diet use this keto carb calculator: 

How to Cook Shrimp for Salad?

If you have raw shrimp and want to cook it for this or any other recipe, or if you are simply meal prepping, here's a quick guide to cooking your shrimp properly.

1. Clean the Shrimp

  • To remove the shell: slit the shell all the way down the center of its back, and then using the tip of your knife, remove the digestive tract. Then pull the shell halves out sideways. Grasp the segment just above the tail with one hand, and then pull the rest away from one another; the shrimp should be fully cleaned
  • Skip this step and save time, buy purchasing shrimp that is already cleaned and without the shell

2. Cooking and Cooling the Shrimp

Shrimp doesn't take long to cook and is done cooking once the protein turns pink. Avoid overcooking it, as this may cause the shrimp to become extra rubbery and will develop an unpleasant texture.

There are various ways to cook shrimp:

  • Boiling in a flavorful broth
  • Sauteeing it in oil or butter, garlic, and fresh herbs
  • Roasting in the oven

Cool down your shrimp quickly by creating an ice bath made with water and ice. Transfer the cooked shrimp and allow it to cool for a few minutes. Conversely, transfer from the pan to a holding tray and into the freezer or fridge for fast and optimal cooling.

Let's dig into it. 

How To Make this Keto Shrimp Avocado Salad

Prep Time: 10 min
Cook Time: 10 min 
Servings: 4 servings


Kitchen Needs:

  • Knife and Cutting board
  • 1 medium bowl
  • Measuring cups and tablespoons
  • Mixing spoons
  • Saute pan (optional)

Step One: Prepare your Shrimp

Trifecta meal delivery shrimp and cooked shrimp on a stainless steel bowl

If you are using Trifecta's A La Carte shrimp, simply remove shrimp from the container and transfer to a bowl. Set aside, covered until needed.

If you are cooking the shrimp from scratch. Dry the shrimp first from any excess water, and then season both sides with salt and pepper, to taste.

Heat up 1 tablespoon of avocado oil in a pan over medium heat. Once the oil is slightly smoking, add the shrimps and cook for 3-5 minutes per side, until the shrimp is completely cooked, pink, and no grey is seen. 

Once cooked, cool the shrimp down rapidly using an ice bath or placing it on a tray in the freezer. 

Step Two: Prepare Remaining Ingredients

Mixed ingredients for keto shrimp avocado salad in a stainless steel bowl

As the shrimp cools down, chop the fresh cilantro and parsley and transfer into a bowl. Mince the shallot and add the garlic powder and cayenne pepper into the same bowl.

Dice the avocado, add it to the bowl, and add the lime juice. Mix all ingredients to coat evenly.

If using Trifecta's A La Carte Shrimp, you'll want to combine all ingredients in the same bowl and add 1 tablespoon of avocado oil (which would be otherwise used to cook raw shrimp).

If you are cooking the shrimp from scratch, you can add it now to the bowl with the rest of the ingredients and mix to incorporate. Taste for seasoning and adjust as needed.

Step Three: Portion and Refrigerate

Plated keto shrimp avocado salad in a black bowl and in a meal prep container placed next to golden silverware

Divide the shrimp and avocado salad into four separate containers, each weighing about 5 ounces. Cover and refrigerate. 

If you'd like to make more portions, simply multiply all ingredients x2 and then divide into 8 containers.

For exact macros, portion 4 ounces of shrimp, 1/2 avocado, 1/4 teaspoon avocado oil, 1/2 tablespoon lime juice. Sprinkle cilantro, parsley, and spices. 

What to Serve with this Keto Shrimp Salad

The use of this recipe is quite vast. Aside from standing alone as a meal on and in itself, feel free to serve it with any of the following suggestions:

This lunch recipe is particularly good for a hot day (and if I may add, great with a cold alcoholic beverage). 

Storing and Serving

Store in the fridge for up to 5 days. Check on the quality of the portion before eating if you keep it in the fridge for longer, as seafood tends to decay faster than any other protein. The avocados may not hold up for the entire 5 days either, depending on the ripeness of the fruit before being cut. If it smells off or funky, discard it. 

Too Busy? We Got You!

Want to get more out of your weekly meal prep efforts? Stick to your calorie goals and budget with our A la Carte Ingredients. Pre-cooked and ready to heat, these ingredients are organic, sustainably sourced, and minimally seasoned to maximize your meal prep. 

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Keto Shrimp Avocado Salad Recipe


10 min


10 min




A quick, refreshing, and delicious shrimp salad to satisfy both your ketogenic lifestyle and meet your need for quick meal prep recipe!


  • 16 oz shrimp, peeled, seasoned, cooked
  • 2 avocado, seeded, peeled, diced
  • 1/2 cup cilantro, chopped, fresh
  • 1/4 cup parsley, flat-leaf, chopped, fresh
  • 1/3 cup shallots, fresh, minced
  • 1 tablespoon avocado oil
  • 1/4 cup lime juice
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • Kosher salt & Black pepper, to taste
  • Optional

  • Salad Greens


  1. Prepare your shrimp by removing it from Trifecta A La Carte or by cooking in a skillet over medium heat. Season your raw shrimp with salt and pepper and sear 2-3 minutes per side, using 1 tablespoon of avocado oil. Once fully cooked, cool down completely by transferring to a plate lined with paper towels and cooling in the fridge.

  2. Chop cilantro and parsley, mince the shallots, and dice the two avocados. Combine all ingredients in a bowl. Add lime juice, and if using Trifecta shrimp (or the shrimp you cooked), add 1 tablespoon of avocado oil. Taste for seasoning and adjust as needed.

  3. Divide the shrimp and avocado into four separate containers, each weighing about 5 ounces. Cover and refrigerate. If eating immediately, simply divide into different bowls and serve. Garnish with fresh herbs.

  4. Evenly divide the shrimp and avocado mix into 4 separate containers and refrigerate covered.


  • For exact macros, portion 4 ounces of shrimp, 1/2 diced avocado, 1/4 teaspoon avocado oil, 1/2 tablespoon lime juice. Sprinkle cilantro, parsley, and spices.
  • Avoid overcooking the shrimp. See how to cook shrimp properly in the blog body.


Servings: 4-5oz portions | Calories Per Serving: 300

  • Total Fat 16g
  • Cholesterol 215mg
  • Sodium 190mg
  • Total Carbohydrates 12g
  • Sugars 1g
  • Protein 30g
  • Vitamin A 24.34mcg
  • Vitamin C 17.25mg