Keto Lemon Garlic Shrimp Caesar Salad

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    40 min

Keto Lemon Garlic Shrimp Caesar Salad

We all love a good Caesar salad, especially when it is Keto-friendly. This lemon garlic shrimp version is no different and is satiating enough to be an entrée. You can serve this Keto salad as an entrée with a side of Keto dinner rolls or meal-prepped for your week’s lunches. Best of all, this whole recipe comes together in less than 30 minutes!

Is Caesar salad Keto-friendly?

While most elements making up a Caesar salad are Keto-friendly, some aren’t. The authentic version contains croutons, which are not suitable for a Keto diet. Instead of croutons, we opted for garlic lemon roasted sliced almonds. You can also replace the almonds with cashews, hazelnuts, or sunflower seeds. Ensure roasting them to get a toasty flavor like regular croutons. If you have leftover low-carb bread lying around, you can transform it into Keto croutons. Also, not all Caesar dressing is Keto. Many store-bought brands contain added sugars and unnecessary high-carb ingredients, so you might want to stick to a homemade version instead.

How can you customize this recipe?

Keto entrée salads are structured in a way that is filling, balanced in flavor, nutritious, and hits your macros. Caesar salad is undeniably popular, and thus it has many variations. Instead of shrimp, you can replace it with chicken breasts or thighs for a more classic version. For a more “city café” version, swap the romaine lettuce for kale. You can also add crispy bacon for more crunch.

How to store this salad?

We love Keto salads that can be stored for later. This salad can stay fresh in the fridge for 1-2 days. Mix romaine, cooked shrimp, almonds, and shaved parmesan in an airtight container. Store the Caesar dressing in a small container separate from the salad. We recommend adding the avocado right before serving since they will brown. Or you can squeeze some lemon juice on the avocado slices, which won’t prevent the browning but will limit it. When ready to eat, add the dressing to the salad and toss to combine.

  • Net Carbs

    3.5 g

  • Fiber

    3.1 g

  • Total Carbs

    6.7 g

  • Protein

    28.8 g

  • Fats

    17.3 g

291 cals

Keto Lemon Garlic Shrimp Caesar Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Garlic


    3 clove

  • Lemon juice

    Lemon juice

    2 tbsp

  • Extra virgin olive oil

    Extra virgin olive oil

    2 tbsp

  • Black pepper

    Black pepper

    1 tsp

  • Salt


    1 tsp

  • Almonds, raw

    Almonds, raw

    0.25 cup, sliced

  • Shrimp


    400 g

  • Olive Oil Mayonnaise Dressing

    Olive Oil Mayonnaise Dressing

    2 tbsp

  • 5% Authentic Greek Strained Yogurt

    5% Authentic Greek Strained Yogurt

    2 tbsp

  • Parmesan cheese, fresh (hard)

    Parmesan cheese, fresh (hard)

    1.5 tbsp, grated

  • Anchovy Canned

    Anchovy Canned

    1 anchovies

  • Mustard


    1 tsp

  • Lettuce, romaine or cos

    Lettuce, romaine or cos

    4 cup

  • Avocado


    0.5 each

  • Parmesan cheese, fresh (hard)

    Parmesan cheese, fresh (hard)

    1.5 tbsp, grated

Recipe Steps

steps 7

40 min

  • Step 1

    Preheat the oven to 400F/200C and line a baking sheet with parchment paper. Mince 2 garlic cloves and add them to a bowl. Add 1 Tbsp of lemon juice, 2 tbsp of olive oil, ½ tsp black pepper, and ½ tsp salt. Mix and set aside.
    Step 1
  • Step 2

    Add the sliced almonds to the prepared baking sheet and drizzle with 1 tbsp of garlic lemon mixture prepared earlier. Toss and transfer to the oven.
    Step 2
  • Step 3

    Bake for 5-7 minutes until golden and crispy, then set aside. Add the shrimp to the bowl with the remaining lemon garlic mixture, mix to combine, and let marinade for 5 minutes. Place a nonstick pan over medium-high heat.
    Step 3
  • Step 4

    Fry the shrimp for 1-2 minutes on each side. Don’t overcook the shrimp, or they will get rubbery. Set aside.
    Step 4
  • Step 5

    To make the Caesar dressing, combine the yogurt, mayonnaise, 1 garlic clove, 1 Tbsp lemon juice, grated parmesan, anchovy fillet, mustard, ½ tsp salt, and ½ tsp black pepper in a food processor. Blend until well combined. Taste and adjust seasoning to your liking, then set aside.
    Step 5
  • Step 6

    To assemble, tear the lettuce into bite-sized pieces and add it to a serving plate. Add ½ the dressing and toss to coat. Slice the avocado and add it to the lettuce.
    Step 6
  • Step 7

    Top with shrimp, shaved parmesan, and crispy almond slices. Drizzle the remaining dressing on top. Serve immediately!
    Step 7