A quick and easy shrimp salad that’s perfect for warmer weather. The dill adds a refreshing taste and the crunchy texture of the lettuce works well with the mayonnaise dressing. This delicious salad is stuffed with both fat and protein while having just a few carbs per serving.
In this salad, I used Boston lettuce (also known as butterhead or bibb), but romaine would work as well! I would avoid lettuce like iceberg, just because it may be too difficult to eat. I also used pre-cooked and peeled shrimp, but you can use raw shrimp if needed. Just make sure it is fully cooked before taking off the stove. You will know they are done when they turn pink.
Due to the shrimp, I would recommend eating this salad within two days of making it. This is a great option for a quick and easy keto lunch.
Yields 2 servings of Creamy Shrimp Salad.
The Preparation
The Salad:
- 6 whole boston lettuce leaves
- 300 grams shrimp, peeled
- 1 1/2 tablespoons olive oil
- 1/2 cup celery, chopped
- 1 medium green onion, chopped
Dressing:
- 4 tablespoons mayonnaise
- 1 tablespoon heavy whipping cream
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1 teaspoon lemon juice
The Execution
1. In a pan, heat up the olive oil over medium heat. Add the shrimp and sauté for 3-5 minutes or until cooked through.
2. In a salad bowl, whisk together the mayonnaise, cream, dill, parsley, paprika, and lemon juice.
3. Add the cooked shrimp to the salad bowl along with the celery and green onions.
4. Mix the shrimp and vegetables until coated with the dressing.
5. Divide the lettuce into individual servings and top with the salad.
This makes a total of 2 servings of Creamy Shrimp Salad. Each serving comes out to be 443 calories, 34.3g fats, 1.8g net carbs, and 31.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 6 whole boston lettuce leaves | 6 | 0.1 | 1 | 0.5 | 0.5 | 0.6 |
| 300 gram shrimp | 255 | 1.5 | 0 | 0 | 0 | 60.3 |
| 1 1/2 tablespoon olive oil | 179 | 20.3 | 0 | 0 | 0 | 0 |
| 1/2 cup celery | 12 | 0.1 | 2.2 | 1.2 | 1 | 0.5 |
| 1 medium green onion | 5 | 0 | 1.1 | 0.4 | 0.7 | 0.3 |
| 4 tablespoon mayonnaise | 374 | 41.2 | 0.3 | 0 | 0.3 | 0.5 |
| 1 tablespoon heavy whipping cream | 51 | 5.4 | 0.4 | 0 | 0.4 | 0.4 |
| 1/2 teaspoon dried dill | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 1/2 teaspoon dried parsley | 1 | 0 | 0.1 | 0.1 | 0.1 | 0.1 |
| 1/4 teaspoon paprika | 2 | 0.1 | 0.3 | 0.2 | 0.1 | 0.1 |
| 1 teaspoon lemon juice | 1 | 0 | 0.3 | 0 | 0.3 | 0 |
| Totals | 886 | 68.7 | 6 | 2.5 | 3.6 | 63 |
| Per Serving (/2) | 443 | 34.3 | 3 | 1.2 | 1.8 | 31.5 |
Creamy Shrimp Salad
Ingredients
The Salad
- 6 whole boston lettuce leaves
- 300 gram shrimp peeled
- 1 ½ tablespoon olive oil
- ½ cup celery chopped
- 1 medium green onion chopped
Dressing
- 4 tablespoon mayonnaise
- 1 tablespoon heavy whipping cream
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ¼ teaspoon paprika
- 1 teaspoon lemon juice
Instructions
- In a pan, heat up the olive oil over medium heat. Add the shrimp and sauté for 3-5 minutes or until cooked through.
- In a salad bowl, whisk together the mayonnaise, cream, dill, parsley, paprika, and lemon juice.
- Add the cooked shrimp to the salad bowl along with the celery and green onions.
- Mix the shrimp and vegetables until coated with the dressing.
- Divide the lettuce into individual servings and top with the salad.
