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–+ servings

Mediterranean Keto Shrimp Salad

A refreshing and flavorful Mediterranean-inspired shrimp salad that is low in carbs and high in healthy fats, perfect for a keto diet.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb shrimp peeled and deveined
  • 2 cups mixed greens such as arugula, spinach, and romaine
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup kalamata olives pitted and sliced
For the Dressing
  • 1/4 cup extra virgin olive oil high quality for best flavor
  • 2 tablespoons lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 teaspoon dried oregano for Mediterranean flavor
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground

Method
 

Prepare the Shrimp
  1. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with salt and pepper.
  2. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and let cool.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
  2. Taste the dressing and adjust seasoning if necessary. Set aside.
Assemble the Salad
  1. In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, feta cheese, kalamata olives, and diced avocado.
  2. Add the cooled shrimp to the salad mixture.
  3. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
Serve
  1. Divide the salad among serving plates and enjoy immediately for the freshest taste.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. If storing, keep the dressing separate until ready to serve to prevent the greens from wilting.

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