This refreshing shrimp and avocado salad is high in protein, rich in healthy fats, low in refined carbohydrates, and suitable for many people managing blood sugar levels. Portion sizes and individual dietary needs may vary.
Servings
4 servings
Prep Time
20 minutes
Cook Time
5–7 minutes
Ingredients
For the Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt (or to taste)
- 1 tablespoon lemon juice
For the Salad
- 2 ripe avocados, diced
- 2 cups mixed salad greens
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh cilantro or parsley, chopped
For the Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of salt
Instructions
Step 1: Season the Shrimp
In a bowl, combine the shrimp with:
- 1 tablespoon olive oil
- Minced garlic
- Paprika
- Black pepper
- Salt
- Lemon juice
Toss well and let marinate for 10–15 minutes.
Step 2: Cook the Shrimp
- Heat a skillet over medium-high heat.
- Add the shrimp in a single layer.
- Cook for 2–3 minutes per side until pink and opaque.
- Remove from heat and allow to cool slightly.
Step 3: Prepare the Salad
In a large bowl, combine:
- Mixed greens
- Cucumber
- Cherry tomatoes
- Red onion
- Fresh herbs
Add the diced avocado gently to avoid mashing.
Step 4: Make the Dressing
Whisk together:
- Olive oil
- Lime juice
- Dijon mustard
- Garlic powder
- Black pepper
- Salt
Mix until smooth.
Step 5: Assemble
- Arrange the salad mixture on a serving platter or individual plates.
- Top with the cooked shrimp.
- Drizzle with the dressing.
- Toss lightly or serve as composed salads.
Optional Diabetic-Friendly Additions
- Sliced radishes
- Diced celery
- Chopped bell peppers
- Pumpkin seeds
- Chia seeds
- Fresh jalapeño for a spicy kick
Approximate Nutrition (Per Serving)
- Calories: 290–340
- Protein: 24–28 g
- Total Carbohydrates: 10–14 g
- Dietary Fiber: 6–8 g
- Net Carbohydrates: 4–7 g
- Fat: 17–22 g
