Zesty Lemon Basil Shrimp Salad over Arugula – Keto Lunch

Lunch 10 mins 285 kcal
Zesty Lemon Basil Shrimp Salad over Arugula – Keto Lunch
Calories
285 kcal
Net Carbs
2gg
Fats
23gg
Protein
19gg

"When you need a midday boost that’s both satisfying and keto‑friendly, this Zesty Lemon Basil Shrimp Salad delivers on flavor and nutrition. Juicy, perfectly cooked shrimp are tossed in a bright lemon‑basil vinaigrette, then layered on a bed of peppery arugula and buttery avocado slices. The citrus‑herb dressing adds a refreshing tang while the healthy fats from olive oil and avocado keep you full through the afternoon. This salad is not only low in carbs—under 2 g net per serving—but also rich in protein and healthy fats, making it an ideal lunch for anyone following a ketogenic lifestyle. Quick to assemble and ready in just 20 minutes, it’s perfect for busy workdays or a light weekend meal. For extra crunch, sprinkle a few toasted pine nuts or a dash of grated Parmesan, but the core ingredients already provide a balanced, vibrant bite that will keep you energized and satisfied."

Ingredients

Instructions

1

In a small bowl, whisk together lemon juice, lemon zest, chopped basil, Dijon mustard, minced garlic, 1 tbsp olive oil, salt, and pepper to form the vinaigrette.

2

Heat the remaining 1 tbsp olive oil in a skillet over medium‑high heat.

3

Add the shrimp and cook for 2‑3 minutes per side, until pink and opaque; remove from heat.

4

Place arugula on a large serving platter or individual plates.

5

Arrange sliced avocado on top of the arugula.

6

Toss the cooked shrimp with the lemon‑basil vinaigrette, then layer over the salad.

7

Garnish with toasted pine nuts if desired and serve immediately.

Prep

Gather Ingredients

12 oz (340 g) raw shrimp, peeled and deveined
2 tbsp extra‑virgin olive oil, divided
1 tbsp fresh lemon juice
2 tsp lemon zest
2 tbsp fresh basil leaves, finely chopped
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp sea salt
¼ tsp black pepper
4 cups arugula (about 40 g)
1 medium avocado, sliced
Optional: 1 tbsp toasted pine nuts for garnish
Instructions

Step by Step

1

In a small bowl, whisk together lemon juice, lemon zest, chopped basil, Dijon mustard, minced garlic, 1 tbsp olive oil, salt, and pepper to form the vinaigrette.

2

Heat the remaining 1 tbsp olive oil in a skillet over medium‑high heat.

3

Add the shrimp and cook for 2‑3 minutes per side, until pink and opaque; remove from heat.

4

Place arugula on a large serving platter or individual plates.

5

Arrange sliced avocado on top of the arugula.

6

Toss the cooked shrimp with the lemon‑basil vinaigrette, then layer over the salad.

7

Garnish with toasted pine nuts if desired and serve immediately.