Keto BLT Salad with Shrimp

This keto BLT salad is loaded with succulent shrimp for a simple and delicious low carb dinner! The classic flavors of bacon, lettuce and tomato is even better with shrimp and a creamy low carb avocado dressing. You won’t miss the bread and it takes just 10 minutes to make. Best of it’s full of flavor and has just 4.7g net carbs!

You might also like this Keto Italian sub salad recipe!

Lately I have been updating old posts like this one and rediscovering how good they were to me. I originally made this keto BLT salad recipe because I had a lot of garden tomatoes and a Costco bag of avocados. However today it was just the perfect summer low carb dinner for us.

Luckily I had some lovely grape and cherry tomatoes from the garden a few ripe tomatoes on hand. Using that classic sandwich combination of bacon, lettuce and tomatoes I turned it into a yummy salad with the addition of succulent shrimp and a creamy avocado dressing.

It was so delicious and the perfect summer dinner regardless if you are on a keto diet or not. So if crispy bacon, ripe tomatoes, juicy shrimp and creamy avocados are your thing, you are going to love it!

Salad ingredients I used.

For the base of this salad I used romaine lettuce, sweet bell peppers, red onion, grape tomatoes, crispy bacon and chunks of avocados. I also added the cooked shrimp on top.

You can make the salad as colorful and healthy as you want. Try some yellow summer squash, pink radishes, purple cabbage, green kale, orange peppers, red tomatoes, green onions. The base can be whatever you usually like to have in a salad.

How to make creamy avocado dressing.

This creamy homemade dressing tastes a little bit like an avocado ranch dressing. The ingredients I used where a small avocado, mayonnaise, garlic, apple cider vinegar, dried parsley, onion powder, salt and black pepper.

You just place everything into a food processor along with some water and blend until nice and creamy. I also have a dairy free homemade ranch dressing recipe if you are interested.

How to make a keto BLT salad with shrimp.

Step 1: Get out a large salad bowl and add the lettuce, tomatoes and other veggies to make your salad base. Next add the crispy cooked bacon and diced avocado if using.

Step 2: You can use leftover cooked shrimp or if you have raw shrimp get out a large saute pan. Add some cooking spray to the pan and heat to medium heat. Add the shrimp and season with salt and pepper.

Cook for 1-2 minutes per side then take off the stove when they turn pink and are cooked through. Let cool a bit before adding to the salad.

Step 3: While the shrimp are cooking, make the dressing by adding all the ingredients to a food processor along with some water to thin it out a bit.

Step 4: Once the shrimp have cooled and the dressing is done, top the salad with the cooked shrimp. Please scroll down for the printable recipe card.

Serve the dressing along side the salad since this makes enough for 2 large entree size salads. The dressing is thick and everyone should be able to put as much as they want on. You should have extra dressing though.

More keto shrimp recipes to try.

Shrimp meals are great for low carb diets and I have quite a few (25 actually) keto shrimp recipes for you to try.

• grilled marinated shrimp
• coconut fried shrimp
• cauliflower shrimp risotto stuffed portobello
• shrimp scampi with zoodles
• Thai spring rolls

I really, really liked this keto BLT salad, especially with the shrimp and creamy avocado dressing. So if you are on a low carb diet, skip the BLT sandwich and go for the salad. It makes a hearty, cool and refreshing summer dinner.

The nutritional information for 1 salad (this recipe makes 2) is 147 calories / 7.3g fat / 6.2g carbs / 2.1g fiber / 14.1g protein = 4.1g net carbs

The nutritional information for 1 tablespoon of dressing is 46 calories / 4.5g fat / 1.6g carbs / 1.2g fiber / 0.4g protein = 0.4g net carbs

By the way if you have lots of summer tomatoes, check out my sister’s delicious fresh tomato basil pasta. Its sooo good!

Continue to Content

Keto BLT Salad with Shrimp and Creamy Avocado Dressing

Yield: 2

Prep Time: 10 minutes

Total Time: 10 minutes

This shrimp low carb BLT salad is simple and delicious! The classic combination of bacon, lettuce and tomato is even better with shrimp and avocado dressing.

Print

Ingredients

• 12 grape tomatoes, halved
• 4 pieces of bacon, cooked
• ¼ cup red onion, thinly sliced
• ¼ cup bell peppers, thinly sliced
• 2 cup romaine lettuce, chopped

Avocado dressing

• 1 avocado
• 3 tablespoons mayonnaise
• 1 clove garlic
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon pepper
• 2-4 tablespoons water

• 12 shrimp, cooked

Instructions

1. In a large bowl add your lettuce, tomatoes, onions and peppers. Toss to mix.
2. If using raw shrimp heat up a large skillet and spray with nonstick cooking spray. Add the shrimp and season with salt and pepper. Cook for 1-2 minutes on each side until they turn pink and are cooked through. If using cooked shrimp skip this step.
3. Top the salad with cooked shrimp and bacon and additional chopped avocado if using.
4. To make the dressing add 1 avocado, mayonnaise, garlic and spices to a food processor and blend.
5. Add water 1 tablespoon of water at a time until you get to desired consistency. Thickness will depend on the size of your avocado.
6. This makes 2 large salads and about 1 cup of dressing. Serve the dressing along side the salad so people can use as much as they want.
7. Dressing will keep for 5 days in the refrigerator.

Notes

The nutritional information for 1 salad (this recipe makes 2) is 147 calories / 7.3g fat / 6.2g carbs / 2.1g fiber / 14.1g protein = 4.1g net carbs

The nutritional information for 1 tablespoon of dressing is 46 calories / 4.5g fat / 1.6g carbs / 1.2g fiber / 0.4g protein = 0.4g net carbs

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 147Unsaturated Fat: 0g