Cumin-Garlic Sautéed Shrimp and Avocado Salad With Olives and Walnuts
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What could be more summery than this stunning Shrimp and Avocado Salad?! The shrimp are sautéed with cumin and garlic to ensure maximum tastiness! To make this low-carb salad, you need to add avocado, lime juice, cilantro, arugula, olives, and walnuts to your shopping list, and set aside 25 minutes to make.
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Shrimp and Avocado Salad
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
If you are watching your carbs and need an inspiring lunch to meal prep for a few days, look no further than this shrimp and avocado salad.
Use meal prep bento-style boxes to contain the shrimp and avocado, the salad leaves and tomatoes, and the olives and walnuts.
Or simply serve it up as a delicious lower-carb lunch or light dinner.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Garlic, Avocados, Limes, Arugula, Grape Tomatoes
- Protein – Shrimp
- Dairy – Unsalted Butter
- Ground Cumin
- Green Olives
- Walnuts
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Shrimp
One of the hero ingredients in this dish is shrimp, so here are some more recipes using the same:
- Flavorsome Grilled Chipotle Lime Shrimp Skewers For Tacos & Salads
- Pineapple and Shrimp Stuffed Avocados Make a Great Light Lunch
- Italian-American Shrimp Oreganata Recipe with Cannellini Beans
More Low Carb Recipes
Looking for more low-carb dishes to make? Check these recipes out next:
- Taco Stuffed Avocados – A Low Carb Tex-Mex Dinner Idea
- Low Carb Egg and Pork Cups
- 15-Minute Cauliflower Fried Rice (Low Carb Side Dish)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
How Do I Make Shrimp and Avocado Salad?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Cumin-Garlic Sautéed Shrimp and Avocado Salad
What could be more summery than this stunning Shrimp and Avocado Salad?!
Ingredients
- 2 Tbps unsalted butter
- 2 cloves garlic, minced
- 1 lbs (460g) shrimp, peeled and deveined
- ½ tsp ground cumin
- Sea salt and black pepper, to taste
- 1 large avocado, diced
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp fresh lime juice
- 2 Tbsp fresh cilantro (fresh coriander), chopped
- 4 cups baby arugula (rocket)
- 8 grape or cherry tomatoes, halved
- 24 large green olives
- 3 oz (85g) walnuts
- 1 large lime, cut into 8 wedges
Instructions
- Add the butter and minced garlic to a large skillet and set over medium heat. Cook for one minute, stirring frequently.
- Add the shrimp and the ground cumin to the skillet. Season with salt and black pepper, to taste, and stir to combine. Continue cooking for 2-3 minutes, or just until the shrimp changes color and starts to curl. Remove from heat and set aside.
- Once cool, roughly chop the shrimp and transfer them to a large bowl.
- Add the avocado, olive oil, lime juice, and fresh cilantro to the bowl. Season with salt and black pepper, to taste, and gently toss to combine.
- Divide the baby arugula and tomatoes between four meal prep containers or serving plates. Add one-quarter of the avocado shrimp mixture to each container or plate. Evenly divide the green olives, walnuts, and lime wedges between each portion. Serve immediately or refrigerate for later. Enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 15mgSodium: 338mgCarbohydrates: 11gFiber: 5gSugar: 3gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.