Keto Avocado Shrimp Salad with Bacon
This Keto Avocado Shrimp Salad with Bacon is creamy, crunchy, and packed with protein! Juicy shrimp, crispy bacon, avocado, and blue cheese come together in a fresh, low carb salad that's perfect for lunch or a light dinner.
Ingredients
- 1 lb raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic crushed (divided)
- Salt and black pepper to taste
- 2 1/2 avocados chopped
- 1/2 cup tomatoes chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup crumbled blue cheese
- 3 slices bacon cooked and crumbled
- 1 jalapeño chopped (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add 1 clove crushed garlic and cook until fragrant, about 30 seconds. Add shrimp and season with salt and pepper. Cook 5-7 minutes, turning once, until pink and cooked through. Transfer to a plate to cool.
- In a large bowl, combine avocados, remaining 1 clove crushed garlic, tomatoes, lemon juice, jalapeño (if using), and blue cheese. Gently fold to combine, keeping avocado in chunks.
- Add cooled shrimp and half of the bacon. Toss lightly. Sprinkle remaining bacon on top.
- Cover and refrigerate at least 1 hour.
- Serve cold, adjusting salt and pepper if needed.
Notes
- Don't overcook shrimp; cook just until pink and opaque.
- Cool shrimp before mixing to avoid wilting the avocado.
- Use ripe but firm avocados so they hold their shape.
- Net carbs: about 2.4g per serving without jalapeño.
- Storage: Refrigerate up to 2 days. Do not freeze.