Spicy Shrimp Avocado Salad

2 avocados
½ of a Fresh Lime
5 oz. cucumber
2 oz. baby spinach
3 tbsp olive oil, for frying
1 Fresh Garlic Clove, Minced
2 TSP Chili Powder
2 TSP Cracked Black Pepper
10 oz. shrimp, peeled
Balsamic Vinaigrette Dressing (to taste)
1. Cut the avocado in half and remove the pit. Scoop out avocado pieces and cut in bite-size pieces. Then put some lime juice over the avocado to keep it fresh. 

2. Next, peel and slice the cucumber.

3. Then combine the spinach, avocado, and cucumber on a plate. Then season with Pink Himalayan sea salt.

4. Toss your shrimp in Pink Himalayan sea salt, Chili Powder, Cracked Black Pepper, and Lime Juice. 

5. Next, fry your Shrimp Olive Oil in a non-stick skillet for a few minutes on both sides on medium-high heat. 

5. Serve hot on top of your fresh bed of Baby Spinach and finish with your Balsamic Vinaigrette. 

For Keto-Friendly Sides, check our list here!

Voila, your Neto Keto dinner is ready <3 


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