Lighter Shrimp Salad (Keto, Paleo, Whole30)

This simple, healthy shrimp salad is light and refreshing! It's also keto-friendly, paleo-friendly, and whole30-compliant!

Recently, the temperatures soared to 100°F degrees here for a couple of days. That is NOT normal for the Pacific Northwest.

When it's too hot to cook, We often reach for this super simple, super tasty no-cook shrimp salad. It's healthy, refreshing dish to help you beat the heat!

What ingredients are in this shrimp salad?

This salad has ingredients that are keto-friendly, Whole30-compliant, and Paleo-friendly.

Shrimp – We buy frozen large shrimp that's precooked. That way, We simply have to thaw it out and then toss it into the salad! If you are using uncooked shrimp, you can either steam it, grill it, or sauté it for a few short minutes. Then, simply add to the salad.

Romaine Lettuce – We love the nice crunch you get with Romaine lettuce in particular. However, We have also made this salad with red leaf lettuce and butter lettuce. Both of those are simply as tasty!

Red Bell Peppers – You can either slice or chop up a de-stemmed, de-seeded red bell pepper. This adds some lovely color, crunch, and a bit of sweetness to the salad.

Mango – Shrimp and mango almost always pair so well together. If you can get mango in-season, during the summer months, that's the best. Otherwise, you could also use a peach or a nectarine instead.

Avocado – You can either slice or chop up some avocado for this salad. We love the silky texture avocado adds. It's a nice contrast to the crunchy vegetables and adds balance.

Radishes – We simply love radishes in salads, and thin slices of radish in this healthy shrimp salad add some lovely crunch and a slightly peppery flavor.

What other dishes go with shrimp salad?

This salad is an excellent main course for lunch or dinner.

However, you can also enjoy it as a side salad. In this case, it would taste amazing served alongside any of these dinner recipes:

Wine to pair with shrimp salad

A light, refreshing, healthy salad like this calls for an equally light, refreshing wine.

The tropical fruit notes often found in Viognier, Moscato, and Gewurztraminer would pair beautifully. These wines would help bring out the mango and the lime flavors of the salad.

How long does shrimp salad last in the fridge?

This shrimp salad is best eaten on the same day you make it. However, you can place leftovers in an airtight container in the refrigerator for 1-2 days.

More healthy recipes

Healthy Shrimp Salad

By Marlynn Schotland Prep Time: 15 mins Total Time: 15 mins Servings: 2 servings This simple shrimp salad is full of tasty, nutritious vegetables and a light olive oil citrus dressing.

Ingredients

Dressing ingredients

3 tablespoons extra virgin olive oil (EVOO)
3 tablespoons fresh-squeezed lime juice
1 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Salad ingredient

1-2 cups torn or chopped romaine lettuce leaves
1 pound large shrimp
1 avocado, peeled, pitted, and sliced
1 red bell pepper, sliced
1 ripe mango, peeled, cored, and sliced
3-4 radishes, thinly sliced
salt and pepper
optional: chopped cilantro leaves, lime juice

Instructions

Make the dressing

In a medium bowl, whisk together all of the dressing ingerdients, from the olive oil to black pepper.

Assemble the Salad

In a large bowl, add the lettuce, then layer on the shrimp, peppers, radishes, avocado, and mango. Season with salt and pepper. Sprinkle chopped cilantro and squeeze a bit of fresh lime juice, if desired. Serve with dressing.

Notes

This shrimp salad is best eaten on the day it's made. However, you can store leftovers in an airtight container in the refrigerator for 2-3 days. Simply be sure not to dress the salad before storing; place the dressing in a separate container in the refrigerator and only dress the salad once you're ready to eat it. You can substitute peaches or nectarines for the mango. You can use romaine lettuce, butter lettuce, or red leaf lettuce.

Nutrition

Calories: 600 kcal, Carbohydrates: 33 g, Protein: 35 g, Fat: 39 g, Saturated Fat: 5 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 26 g, Trans Fat: 0.02 g, Cholesterol: 286 mg, Sodium: 1592 mg, Potassium: 1163 mg, Fiber: 10 g, Sugar: 18 g, Vitamin A: 5610 IU, Vitamin C: 133 mg, Calcium: 173 mg, Iron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.