My PCOS Kitchen - Shrimp & Avocado Paleo Salad - A delicious dairy-free, sugar-free and gluten-free salad that is low carb or keto!
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5 from 1 vote

Shrimp & Avocado Salad with a Fresh Basil Vinaigrette

Grilled shrimp, fresh ingredients...summer is definitely coming!
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 15 minutes
Servings 2 servings
Calories 364kcal
Author Mira


  • 12 peeled shrimps
  • 1 tsp refined coconut oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tomato
  • 1 avocado
  • 2 green onions stalk
  • 1/2 mini cucumber
  • 1 tbsp organic lemon juice


  • 6 leaves fresh basil
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • 1 tsp white vinegar
  • 1 tbsp organic lemon juice
  • 1 tsp Himalayan salt
  • 1 tsp black pepper


  • Heat 1 tsp of coconut oil in small frying pan; cook shrimps, sprinkle garlic and onion powder, stirring, until white-orange. Transfer the shrimps to a large bowl.
  • Slice the avocado in half, discard the seed, scoop it out of its shell and slice it. Slice the tomato, cucumber, and green onions stalk. Add all veggies to the large bowl, cover with lemon juice, and mix well. This will prevent the vegetables from losing their colours. Thinly chop the basil leaves and garlic.
  • In a small bowl, add the garlic, basil, olive oil, white vinegar, lemon juice and salt and pepper. Mix carefully with a spoon.
  • Spoon the vinaigrette over the veggies in the large bowl.


Vinaigrette can be made in advance and stored for 2-3 weeks in an air-tight container in the refrigerator.
Vinaigrette can be used for a variety of salads.
Replace shrimps for chicken for a meat version.


Serving: 1serving | Calories: 364kcal | Carbohydrates: 14.56g | Protein: 11.28g | Fat: 31.22g | Saturated Fat: 5.97g | Cholesterol: 62mg | Sodium: 196mg | Fiber: 8g | Sugar: 3.22g | NET CARBS: 6.56g