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Shrimp and Avocado Salad

Easy keto-friendly recipe with celery, red onion and a tangy dressing
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 16

Ingredients
  

  • 4 lbs. uncooked shrimp peeled and deveined
  • 1 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 3 stalks celery chopped
  • 2 avocados peeled, pitted and diced
  • 1/2 cup red onion diced
  • 3 Tbsp. fresh tarragon chopped
  • 3 Tbsp. fresh flat leaf parsley chopped
  • 2 tsp. lemon juice
  • 3 Tbsp. white wine vinegar
  • 1 tsp. salt

Instructions
 

  • Bring a large pot of water to a boil over high heat. Set up a medium bowl of ice water. Drop the shrimp into the boiling water and cook, 2-3 minutes, until shrimp turn pink and curl up.
  • Remove shrimp and immediately plunge into the ice water. Allow them to cool. Pat the shrimp dry with paper towels and chop shrimp bite sized pieces. Set aside.
  • In a large mixing bowl, combine the dressing ingredients: Whisk the mayonnaise, Greek yogurt, lemon juice, vinegar and salt together. Stir in the tarragon and parsley.
  • Fold the shrimp, chopped celery, diced onion and diced avocados into the mayonnaise mixture. Sprinkle with crushed black pepper, if desired. Serve chilled.
Keyword easy, gluten free, healthy, keto, low carb
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