20-Minute Keto Lemon Dill Shrimp Salad
A refreshing low-carb shrimp salad featuring tender pan-seared shrimp tossed in a creamy lemon-dill dressing with crisp cucumber and red onion. Perfect for keto dieters seeking a protein-rich lunch or light dinner. The bright citrus and herb flavors make this an ideal warm-weather meal that comes together in under 20 minutes. Served over fresh greens with optional avocado for added healthy fats.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- ½ medium cucumber, diced
- ¼ cup red onion, finely chopped
- 2 cups mixed salad greens
- 1 avocado, sliced(optional)
Instructions
- 1
Preheat a skillet over medium-high heat and add the olive oil
- 2
Season the shrimp with salt and pepper, then add to the skillet and cook for 2-3 minutes on each side until pink and cooked through
- 3
Remove from heat and let cool
- 4
Combine mayonnaise, sour cream, lemon zest, and lemon juice in a large mixing bowl and whisk until smooth
- 5
Add chopped dill, diced cucumber, and red onion to the dressing and stir to combine
- 6
Chop the cooked shrimp into bite-sized pieces if desired and add to the dressing mixture, tossing well to coat
- 7
Arrange mixed salad greens on plates or in a serving bowl
- 8
Spoon the shrimp mixture over the greens
- 9
Garnish with avocado slices if using
- 10
Serve immediately or chill until serving
Tips
Don't overcook the shrimp or they'll become rubbery - they're done when they turn pink and curl slightly
Make the salad ahead but add avocado just before serving to prevent browning
For extra flavor, let the shrimp salad mixture chill for 30 minutes before serving to allow flavors to meld
Good to Know
Refrigerate for up to 2 days in an airtight container
Can be made up to 1 day ahead without greens and avocado
Serve chilled or at room temperature over fresh greens
Common Mistakes
Don't add avocado too early to avoid browning
Avoid overcooking shrimp to prevent rubbery texture
Substitutions
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat dry before cooking. Frozen shrimp may release more water, so drain well after cooking.
How long will this keep in the refrigerator?
The shrimp salad mixture keeps for up to 2 days refrigerated. Add fresh greens and avocado just before serving.
Can I make this dairy-free?
Replace mayonnaise with vegan mayo and omit sour cream, or substitute with cashew cream for similar richness.