Easy Shrimp Salad
This Shrimp Salad is low carb and healthy so you can enjoy anytime during the day or night guilt free! It's perfect for lunch box and meal-prep.
servings
Ingredients
THE SHRIMP:
- 16 oz. extra small baby shrimps 100-150/lb., cooked
- 1 large garlic cloves minced
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1 tsp. black pepper
OTHER INGREDIENTS:
- 1/4 cup purple onion finely diced
- 1/2 piece celery stick finely diced
- 1/2 cup red bell pepper finely diced
- 1/4 cup green onion chopped
THE DRESSING:
- 1/4 cup mayo
- 1 tsp. Dijon mustard-3 tbsps. lemon juice
- 2 tbsps. olive oil
- 1 garlic clove minced
- 2 tsps. dill freshly chopped
- 1/2 tsp. salt
Instructions
- Heat the olive oil in a pan and cook the shrimps for a couple of minutes. Add in the salt, black pepper, lemon juice and garlic. Continue to cook for another 2 minutes. Remove from the heat and let it cool down.
- Meanwhile, dice the other ingredients: celery, red bell pepper, mice garlic, and chop the onions and dill.
- In a dressing cup or food processor, prepare the dressing.
- Place shrimps and the other ingredients in a bowl. Pour in the dressing and mix to coat everything well with the salad dressing.
- Serve and enjoy!
Notes
- Take care not to overcook the shrimp. It only needs a couple of minutes cooking, if they are overcooked they can become rubbery.
- Cut the veggies in small dices of even sizes. This will make it easier to eat and the ingredients will be easier to combine.
- I used a full fat mayo in this recipe as it is much creamier and richer, but you can use a low fat one if you prefer.
- If you like to add a bit of heat, try adding in some finely chopped fresh jalapeno!
Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 4.5g | Protein: 21.8g | Fat: 19.9g | Saturated Fat: 3.2g | Sodium: 1368.6mg | Sugar: 1.9g
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