This keto avocado shrimp salad with bacon is so decadent and delicious. It’s like guacamole and shrimp got together with a blt, but then there is blue cheese in there too! This delicious keto salad is low carb too with only 2.4g net carbs per serving.
You might also like this keto chunky Greek guacamole recipe.
I have been on a shrimp kick lately. So the other day I was in the mood for a shrimp salad because it was hot out. I also had quite a few avocados at peak ripeness so I came up with this keto avocado shrimp salad with bacon.
OMG it was so freaking good. But let me tell you it was rich too. It’s loaded with tasty ingredients like bacon, blue cheese, tomatoes, avocados, jalapeños and of course shrimp. You are going to love it!
The benefits of avocado
I love avocados and could eat one every day. However they seem to go bad quickly so that’s why guacamole was invented!
Avocados are very good for you. They are full of beneficial nutrients. It’s high in vitamins K, C, A, B5 and B6. It’s also a good source of healthy fats, fiber and it’s low in carbs. Avocados actually have more potassium than bananas! Check out this post on the benefits of avocados.
This rich and decadent avocado salad
I made this for lunch but I ate so much of it I couldn’t eat dinner. Luckily my hubby liked it as much as me and took the rest to work the next day. Otherwise I would be eating it for breakfast. It’s one of those dishes that make you happy you are eating low carb.
It’s full of rich ingredients such as: bacon, avocado, shrimp, olive oil and blue cheese. In addition there is jalapeno, tomato, garlic and lemon juice. It’s like guacamole and shrimp salad had a baby.
Cooking the shrimp
I used frozen raw shrimp in this recipe. However if you already have cooked shrimp at your disposal use that and this recipe will only take 5 minutes.
To cook the shrimp, add 1 tablespoon of oil and 1 clove of crushed garlic to a saute pan. Let the garlic sizzle and then add the shrimp and some salt and pepper. Saute the shrimp until it turns pink. Don’t cook them too long or they will get rubbery. This should only take 5-7 minutes depending on the size of your shrimp. Set them aside to cool.
Keto Avocado Shrimp Salad Recipe
You are essentially eating a pumped up guacamole with yummy shrimp added. So assuming you have cooked bacon, let’s make this salad
Now add your avocado to a large bowl along with 1 clove crushed garlic and lemon juice. Mix that up just a bit because we want to keep the avocados chunky. Fold in the tomatoes, blue cheese, shrimp and half of the bacon. Again try to keep the avocado in tact. Lastly sprinkle remaining bacon on top. Refrigerate until ready to serve.
Oh yeah, let’s not forget the jalapeno. If you want to add some spice, add in a chopped fresh jalapeno. Clean out the ribs and seeds if you want to cut out some of the heat. That is essential to us because we like the heat. Well I hope you like this avocado shrimp salad as much as I did. It is decadent and delicious! the nutritional information for 1 serving without the jalapeno is:
271 cals / 18.7g fat / 8.2g carb / 5.8g fiber / 20.6g protein = 2.4g net carbs
More summer low carb shrimp recipes to try
Here are a few of my favorite summer shrimp recipes to try. All of them are pretty quick and easy as well as tasty and low carb.
Keto Avocado Shrimp Salad with Bacon (low carb)
This keto avocado shrimp salad with bacon is so decadent and delicious. It's like guacamole and shrimp got together with a blt, but then there is blue cheese in there too! This delicious keto salad that is low carb too with only 2.1g net carbs per serving.
- 1 lb raw shrimp
- 1 tablespoons olive oil
- 2 cloves garlic, crushed
- salt & pepper
- 2 1/2 avocados chopped
- 1/2 cup tomatoes, chopped
- 1 tablespoons lemon juice
- 1/4 cup blue cheese, crumbled
- 3 pieces bacon, cooked
- 1 jalapeno, chopped (optional)
In a large saute pan, add 1 tablespoon of olive oil and 1 clove of crushed garlic. Once the pan starts to sizzle add the shrimp and sprinkle with salt and pepper. Cook until the shrimp turn pink. Make sure they are cooked through but don't over cook. Should take 5-7 minutes. Set aside to cool.
Meanwhile add the avocados, 1 clove of crushed garlic, tomatoes, lemon juice, jalapeños (if using) and blue cheese to a bowl and mix gently so the avocados stay in nice chunks. Add in the cooled shrimp and toss lightly along with half of the bacon. Sprinkle the rest of the bacon on top.
Refrigerate at least 1 hour or until ready to eat.