Now that summer is in full tilt, I crave fresh & easy to make salads. No one wants to turn on an oven in these temps, especially when you don’t have air conditioning. Ugh.
Grilled shrimp is one of those foods I don’t make nearly enough. Every time I have it, I think why the heck am I not eating this every week?
Next to tuna, shrimp is the second highest shellfish in selenium which is a powerful antioxidant known to lower the risk of cancer, increase cognitive function and improve cardiovascular health.
Shrimp are also low-cal, low-carb, low-fat and a good source of protein. To make this meal keto, skip the black beans and add more avocado.
Fire up that BBQ and let’s get grilling!


- 250g raw shrimp, peeled and deveined
- 1/2 tsp cumin
- 1/8 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion salt
- 1 Tbsp olive oil
- S&P to taste
- 1/2 red bell pepper, diced
- 1/2 cup black beans
- 2 cups butter leaf lettuce
- 1/2 avocado, diced
- 2 Tbsp fresh squeezed lime juice
- 1 tsp lime zest
- 1/4 cup cilantro, chopped
- 1 Tbsp olive oil
- S&P to taste
- Preheat grill or BBQ to 350F.
- Wash, peel and devein the shrimp. Add to a bowl along with the spices and olive oil. Stir to combine.
- Slide shrimp onto skewers. Grill for 2-3 minutes a side over medium heat until shrimp are opaque and no longer translucent. Remove from heat and set aside.
- In a small bowl, whisk lime juice, lime zest, cilantro, olive oil and S&P.
- In a salad bowl, mix together red pepper, black beans, lettuce and avocado.
- Add the grilled shrimp on top, drizzle on the dressing and stir to combine.
- Serve immediately.
- Enjoy!
- 281 Calories, 19g Carbs, 7g Fibre, 12g Net Carbs, 12g Fat, 27g Protein, 4g Sugar
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only,




Love this recipe
Thanks Bernadette!
I love mexican and I love shrimp! Yum!
Awww thanks! Me too 😉