Keto Shrimp Salad
A cool, creamy chilled shrimp salad tossed in a lemony avocado-mayo dressing with crisp celery and fresh dill. At just 4g net carbs and 20 minutes total, it's a bright, protein-packed keto lunch you can pile onto lettuce cups or eat straight from the bowl.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This chilled shrimp salad is everything a keto lunch should be: cool, creamy, and bright with lemon and fresh dill. It comes together in about 20 minutes and keeps you full without a single carb-heavy filler.
Ingredients
- 1 lb (450g) raw large shrimp, peeled and deveined
- 1/3 cup mayonnaise
- 1/2 medium ripe avocado, mashed
- 2 tbsp fresh lemon juice
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- 2 tbsp fresh dill, chopped
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
Instructions
- 1
Pat the shrimp dry and season lightly with salt and pepper. Heat the olive oil in a skillet over medium-high heat and cook the shrimp 2 to 3 minutes per side, just until pink and opaque. Don't overcook. Transfer to a plate and let cool.
- 2
Once the shrimp are cool enough to handle, chop them into bite-sized pieces and refrigerate for 10 minutes to chill.
- 3
In a large bowl, whisk together the mayonnaise, mashed avocado, lemon juice, Dijon mustard, and garlic powder until smooth and creamy.
- 4
Fold in the chilled shrimp, celery, red onion, and fresh dill. Season with the sea salt and black pepper, tossing gently to coat everything evenly.
- 5
Taste and adjust seasoning, adding more lemon or salt as needed. Serve immediately over lettuce cups or chill for another 15 minutes for a colder salad.
Tips & notes
- Swap the avocado for an extra 2 tbsp mayo if you prefer a more classic, richer dressing, but the avocado adds healthy fats and a silky texture.
- Store in an airtight container in the fridge for up to 2 days. The lemon juice helps keep the avocado from browning, but press plastic wrap directly on the surface for best color.
- Serve in butter lettuce or romaine cups, in halved avocados, or alongside sliced cucumber for a no-cook crunch.
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Frequently asked questions
- How many carbs are in keto shrimp salad?
- Each serving has 4g net carbs (6.5g total carbs minus 2.5g fiber), 312 calories, 26g protein, and 21g fat. This recipe makes 4 servings.
- Can I use pre-cooked shrimp?
- Yes. Pre-cooked, thawed shrimp work perfectly and skip the cooking step entirely. Just pat them dry, chop, and fold straight into the dressing for an even faster lunch.
- What should I serve keto shrimp salad on?
- Skip the bread and use butter lettuce or romaine cups, hollowed avocado halves, sliced cucumber, or simply eat it on its own. All of these keep the dish low-carb and keto-friendly.
