Keto Avocado Shrimp Salsa
This keto-friendly Avocado Shrimp Salsa will be a delicious healthy shrimp salad for your family because it’s packed with amazing flavors and taste. It’s a little bit different from ceviche because we actually cook the shrimp instead of curing raw shrimp in citrus juices. This dish is like a hybrid of ceviche and pico de gallo.
Add a little hint of Mexico in your kitchen menu by making traditional salsa with shrimps. This will be a great low carb appetizer, side dish or lunch.
This recipe gives you a field for experiments: you can control its taste and spiciness, from adding red and green chili pepper to making a sweet version by adding berries. Either way it tastes good as cold, for work lunch, or as hot, you can use it as base for the light, late evening warming up soup.
In this course, avocado plays the key role as meat surrogate, full of monounsaturated fats, which are getting easily absorbed by the body. And full of iodine shrimp – a great substitute if you’ve been on keto for a long time but tired from eating meat in all its forms.
To make the serving more interesting, we suggest to use the empty cup-like skin from avocado as a serving dish and fill it with salsa and keto tortillas.
Let's Ketofy It!
Season the shrimp with salt and pepper. Prepare a skillet over medium-high heat and add the olive oil. Once the oil is heated, add the shrimp and cook for 2-3 minutes. Turn the shrimp and repeat. Remove them from the pan and move them to a cutting board. Chop the shrimp into pieces and place them in a large mixing bowl.
Squeeze the juice of one lime over the shrimps. Stir well then place aside.
Add the diced avocado, tomato, and cucumber to the shrimps.
Mix the diced onion and chopped cilantro into the bowl with the shrimp. Stir until all of the ingredients are combined.
Watch how we made this here:
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*Credit: This recipe is adapted from NatashasKitchen.com
Avocado Shrimp Salsa
- 1/2 lb raw shrimp peeled and deveined
- 1 tbsp olive oil
- 1 medium lime juiced
- 1 medium Avocado diced
- 1 medium tomato diced
- 1 cucumber diced
- 1/4 small onion diced
- 1/4 cup cilantro chopped
- 1/8 tsp Salt and black pepper to taste
- Season the shrimps with salt and pepper. Place a skillet over medium high heat and pour the olive oil onto it. Once the oil is heated, add the shrimp and cook one layer for 2-3 minutes then turn to the other layer. Remove the shrimps from the pan and transfer them to a cutting board. Chop into pieces and place in a large mixing bowl.
- Squeeze one lime over the shrimps to marinate. Stir well then set aside.
- Add the diced avocado, tomato, and cucumber to the shrimps.
- Mix the diced onion and chopped cilantro into the bowl. Stir together until all the ingredients are well-combined.