You ever make something so simple and delicious that people assume that they went secret to the culinary school? That is. Harissa grilled shrimp sounds like it had needed a whole Saturday to prepare, but it is actually one of these lazy genius meals. Carbohydrate low, fast, good spicy and cool enough to post without filters.

Perfect for weekdays, grills or when your refrigerator looks like a sad snack drawer, but you still want to eat like an adult.

What you need for Keto Harissa, grilled shrimp with avocado salad

We keep it real with ingredients that you can actually find. Nothing wild. If you get Harissa paste and shrimp, you are pretty halfway there.

For the shrimp:

• 1 pound of shrimp (peeled and disappointed, tails on or off, your call)

• 2 tablespoons of Harissa paste (the species in a glass, not powder)

• 2 tablespoons of olive oil

• 1 clove of garlic, chopped

• Juice of half a lemon

• Salt to taste

For the avocado salad:

• 2 ripe avocados, seasoned

• 1 little cucumber, chopped

• 1/4 red onion, thinly cut

• 1 tablespoon of olive oil

• Juice of half a lemon or lime

• Salt and pepper

• Fresh coriander or parsley (optional, but if you have it – use it)

Let us finish these shrimp

Before you start throwing shrimp in a hot pan or a hot grill, give it a minute to soak in this Harissa quality. This is not a slow marinade. You can do this in less than 15 minutes.

Step by step:

• Throw the shrimp in a bowl.

• Add Harissa paste, olive oil, lemon juice, garlic and a good pinch of salt.

• Mix it with your hands or a spoon – just let everything coated.

• Let it sit as preparing the salad. That is all the time it takes.

If you want to go extra, you can leave it in the fridge for an hour. But to be honest, who has time? It works quickly.

Make this avocado salad

This salad doesn’t play around. It is chunky, fresh and cools the spice from the shrimp without stealing the show.

• Chop your avocados and cucumber. Think of bite -sized size. Not too small.

• Add the red slices of onion. If raw onions feels too strong, soak it in cold water for 10 minutes and let it off before adding.

• Drizzle in olive oil and lemon or lime juice.

• Add salt and pepper.

• Gently throw so that you don’t smash the avocado.

• Add chopped herbs when you are lying around.

• Completed. Set it aside. Eat a spoon if you need a taste test. You deserve it.

Time to cook the shrimps

You can grill, roast or even fry these shrimp. Whatever she makes hot and a little charred is good.

Grill method:

• Get your grill on medium high.

• Thread shrimps in skewers (if you grill).

• Grill 2 to 3 minutes per side until they are pink and a little crispy on the edges.

Pan method:

• Heat a pan or cast iron pan.

• If necessary, add a touch of oil if necessary.

• Cook the shrimp for 2 minutes per side.

Air Fry (yes, it works):

Shutdown chefs cook quickly. Don’t go away. The second that rolls it together and pink with golden parts is done.

Bring everything together

Plate the shrimp next to (or above) the avocado salad. No need if you don’t take pictures when you take pictures.

Press a little additional lemon over the top. Maybe a little scaly salt when you feel it. That’s it.

They have spicy, smoky shrimp with a cool, creamy salad that makes everything a pop. No bread, no carbohydrates, no nonsense.

Why this works for keto (without being boring)

Here is the thing. Many keto meals are either too greasy or taste like punishment. This one? It is light but filled. Fat made of avocado and olive oil, protein from the shrimp and taste of actual ingredients-powder or strange hacks with carbohydrate-like way.

No hidden sugar. No. 14-stage process. And no, you won’t miss the bread or rice.

Quick tips from my kitchen

• Garnel size is important: Larger ones are easier to grill and cook in a second.

• Harissa types vary: Some are sharp. Some are more smoky. Try yours before using it.

• Shortly before time? Buy ready -made shrimp and lemon juice in bottles. No shame.

• Prepare food friendly: Keep salad and shrimp separately in the fridge. Eat cold or quickly heat shrimp in a pan.

How to save it

Refrigerator? Secure. This applies to a day or two. Labnings become a little less perfect after the first day, but still solid.

Don’t freeze it. Just not. The avocado salad will hate them for this.

What should it serve (if you want more)

• A few olives or a handful of nuts on the side

• A keto flatbread or tortilla with carbohydrate carbohydrate for shrimp wraps

• A spicy mayo or yogurt dip to the additional kick

• Grilled vegetables or zoodles if you want more mass

But to be honest, it’s a good solo.

Try my first recipe

This came from a random Tuesday in which the only protein I left was a bag of frozen shrimp. I had Harissa from an earlier recipe and two sad avocados that were just before brown. Thrown everything together, hit the grill and boom. Better than Takeout, much cheaper and zero regret.

I have done it four times since then and every time someone asks me about the recipe. Now you have it.

Diploma

You do not need 30 ingredients or a kitchen machine to eat well. Shrimp. Harissa. Avocado. Completed.

The recipe is quick, easy to scale, good or cold and fun eating it. It is also secretly one of the best lazy keto meals out there, out there, light on carbohydrates and no strange science experiments in the kitchen.

Put a toothpick in her and it’s party feed. Stack it in a bowl and it’s lunch. Wrap it in salad and you have dinner.

Simple victories every time.

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