Name: Keto Mexican Grilled Steak & Shrimp Salad with Charred Vegetables and Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs flank steak (trimmed); 1 lb large shrimp (peeled and deveined); 2 tbsp olive oil; 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 3/4 tsp kosher salt, divided; 1/2 tsp black pepper; 2 medium zucchini, sliced lengthwise; 1 red bell pepper, quartered; 1 yellow bell pepper, quartered; 1/2 small red onion, thick slices; 2 ripe avocados, diced; 1/2 cup cherry tomatoes, quartered; 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice (plus extra wedges to serve); 5 oz baby spinach or mixed greens

Keto Mexican Grilled Steak & Shrimp Salad with Charred Vegetables and Avocado Salsa

jkakar

This Keto Mexican Grilled Steak & Shrimp Salad with Charred Vegetables and Avocado Salsa is a vibrant dinner, perfect for anyone craving bold flavors and a protein-packed meal. The key technique here is charring fresh California vegetables on the grill, which brings smoky depth and sweetness that pairs beautifully with juicy steak and succulent shrimp. A chunky avocado salsa, loaded with cilantro and lime, adds creamy brightness while keeping the dish keto and fresh. With every bite, you get a satisfying mix of textures—crisp greens, tender meat, and creamy avocado. It’s a feast for the eyes and body, ready in about 35 minutes, and sure to excite anyone looking for a nutritious, colorful, and filling dinner.

Ingredients

Instructions

Pat steak and shrimp dry. In a small bowl, mix chili powder, smoked paprika, cumin, 1/2 tsp salt, and black pepper. Rub half onto steak and half onto shrimp. Let sit at room temp while prepping vegetables.
Heat a grill pan or outdoor grill on high. Toss zucchini, peppers, and onion with 1 tbsp olive oil and a pinch of salt. Grill vegetables, turning occasionally, until charred and tender (about 8 minutes). Set aside to cool slightly, then chop into bite-size pieces.
Grill steak for 4-6 minutes per side for medium-rare (internal temp 130°F), or to desired doneness. Let rest on a cutting board, tented with foil, for 5 minutes. Grill shrimp 2-3 minutes per side until pink and opaque. Slice steak thinly against the grain.
In a medium bowl, gently toss avocado, cherry tomatoes, cilantro, lime juice, 1 tbsp olive oil, and remaining 1/4 tsp salt. Set aside as salsa.
Arrange spinach or mixed greens on a large platter. Top with chopped grilled vegetables. Arrange steak slices and shrimp over the veggies. Spoon avocado salsa generously over everything. Serve with lime wedges.