Keto Creole Shrimp Salad
2.1g
Net Carbs
31.1g
Protein
7.8g
Fat
0.5g
Fiber
211
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 teaspoon Paprika
- 1 tablespoon Horseradish Sauce
- 1/2 stalk, medium (7-1/2" - 8" long) Celery
- 2 large Scallions or Spring Onions
- 2/3 tablespoon White Wine Vinegar
- 2 teaspoons Dijon Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Canola Vegetable Oil
- 2 pounds Shrimp
- 2 tablespoons Parsley
- 1/2 teaspoon Garlic
- 1/3 teaspoon Tabasco Sauce
Directions:
- In a 2-quart pan, bring water to a boil. Add shrimp and cook 3 minutes or until curled and pink. Plunge into a bowl of water and ice. Once chilled, drain, de-shell and set aside.
- Coarsely chop the vegetables and place into a food processor. Pulse the vegetables together with the parsley, oil, horseradish, vinegar, garlic, mustard, paprika, salt, pepper and Tabasco sauce until fairly smooth to form a dressing. Transfer to a large bowl.
- Toss shrimp in dressing. Chill one hour.
- To serve, line 6 plates with shredded lettuce and put an equal number of shrimp on each.
