Keto Shrimp and Tomato Salad Recipe

Jane Estoperez

Servings: 2 servings

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes


For the Shrimp:

  • 1 tablespoon Olive oil
  • ½ pounds Shrimp (tail-on) – deveined and shelled
  • Salt and pepper

For the Salad:

  • 4 cups Romaine lettuce – chopped
  • 1 cup Cherry tomato – cut in half
  • ¼ Red onion – chopped
  • ¼ Avocado – sliced and peeled
  • Fresh parsley – chopped

For the Dressing:

  • 1 tablespoon Lemon juice 
  • 3 tablespoon Olive oil – extra virgin
  • 1 tablespoon Dijon mustard
  • Salt and ground black pepper


For the Shrimp:

  1. Pat dry the shrimp with paper towels and place them in a medium mixing bowl.
  2. Season with salt and pepper. Mix well.
  3. Heat olive oil in a skillet over medium-high heat. Place the shrimp and cook for 1-2 minutes per side or until done. Set aside.

For the Salad:

  1. Combine lettuce, cherry tomatoes, red onions, avocado, and cooked shrimp in a large salad dish.
  2. Pour the freshly squeezed lemon juice, olive oil, and Dijon mustard into a mason jar. Season with salt and pepper and mix everything using a whisk. Continue whisking while streaming the olive oil dressing.
  3. Taste to check if seasoned to your liking. Pour over salad and top with fresh parsley

Nutrition Facts

Calories: 345kCal

Calories from Fat: 333kcal

Fat: 25g

Saturated Fat: 4g

Polyunsaturated Fat: 3g

Monounsaturated Fat: 17g

Cholesterol: 165mg

Sodium: 1252mg

Potassium: 766mg

Carbohydrates: 13g

Fiber: 5g

Sugar: 6g

Protein: 29g

Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Keto Shrimp and Tomato Salad

Store any leftover shrimp salad in the fridge in an airtight glass jar for up to three days. To prevent the salad from becoming soggy, keep the dressing separately.

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