This Mexican Shrimp Salad is a wonderful blend of flavors! Serve it as a low carb and keto appetizer or lunch dish!

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This recipe is a combination of two of my favorites! First, the seasoning blend on the shrimp is one that I have used for years - you can see it here: Mexican Dry Rub. It's a simple blend of equal parts ground cumin, paprika, and dried oregano. It's powerful without being particularly spicy, and I generally don't need to add salt and pepper when I cook with it!

And secondly, my Low Carb Mexican Shrimp Appetizer pairs a shrimp cocktail with some fresh avocado on the side. It's a fantastic combo and one that works for this salad, too!

How to Make a Mexican Shrimp Salad

Start by cooking the shrimp. Add some olive oil to a skillet and add some raw peeled shrimp. Add the seasoning blend (I always make up a large batch of it and have it ready to go - so easy!). Cook until the shrimp are cooked through, turning them occasionally.

At this point you can decide whether to serve the shrimp warm or cold. I've tried it both ways and enjoy it either style!

When you're ready to eat, make the salad base by combining salad leaves (I used a spring mix), diced cucumber, and diced avocado.

Add mayonnaise, tomato ketchup (check out my low carb ketchup ideas here if you need them!), and fresh cilantro leaves to the shrimp. Add the shrimp to the salad and garnish with extra cilantro.

This Mexican shrimp salad works well as a lunch dish for two, or an appetizer for four!

Check out all my keto mexican food recipes!

📖 Recipe

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