Salads > Salads for Special Diets > Low-Carb Salads (as main course) > Cauliflower Rice Salads

Spicy Shrimp and Avocado Cauliflower Rice Salad with Lime Dressing

A zesty and satisfying low-carb salad featuring cauliflower rice, succulent shrimp, creamy avocado, and a spicy lime dressing. This salad is perfect for a light yet protein-packed meal that's both flavorful and healthy.

Prep Time
20 minutes
Cook Time
5 minutes
Servings
4
Ingredients
  • 1 large head Cauliflower rice
  • 300 g Shrimp, peeled and deveined
  • 2 medium Avocado
  • 1/4 medium Red onion
  • 1/2 small Jalapeño pepper
  • 1/4 cup Cilantro
  • 3 tablespoons Lime juice
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Garlic powder
  • to taste Salt
  • to taste Black pepper

Prepare the Cauliflower Rice

If using a whole head of cauliflower, remove the core and chop it into florets. Place the florets in a food processor and pulse until it resembles rice-sized pieces. You can also use a box grater to grate the cauliflower. Alternatively, use pre-riced cauliflower from the store to save time.

Cook the Shrimp

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Season with salt, pepper, chili powder, cumin, and garlic powder. Remove from skillet and let cool slightly. If using large shrimp, you can cut them in half.

Prepare the Vegetables

Dice the red onion and jalapeño pepper (remove seeds for less heat). Dice the avocado. Roughly chop the cilantro.

Make the Lime Dressing

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, salt, and pepper.

Assemble the Salad

In a large bowl, combine the cauliflower rice, cooked shrimp, diced avocado, red onion, jalapeño pepper, and cilantro. Pour the lime dressing over the salad and toss gently to combine. Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Calories: 140-190 kcal
Protein: 10-12g
Fat: 8-12g
Net Carbs: 4-6g

Other Considerations for Nutrition

This salad is a good source of protein and healthy fats. The spiciness can be adjusted by using more or less jalapeño pepper. If you are watching your sodium intake, be mindful of the amount of salt you add.

← Southwest Black Bean Salad with Corn and Avocado Spicy Shrimp and Rice Noodle Salad with Mango and Avocado →

FAQ

  • Can I use frozen shrimp?

    Yes, you can use frozen shrimp. Just make sure to thaw it completely before cooking.
  • Can I add other vegetables?

    Yes, feel free to add other vegetables such as bell peppers, corn, or black beans (keep in mind black beans aren't low carb).
  • How can I make this salad less spicy?

    Remove the seeds from the jalapeño pepper or use a milder pepper. You can also reduce the amount of chili powder.