Keto Marinated Shrimp Salad
6.5g
Net Carbs
34.4g
Protein
12.5g
Fat
3.0g
Fiber
284
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 2 tablespoons Basil
- 1 teaspoon Dijon Mustard
- 24 ounces Arugula (Rocket)
- 2 small (3" long) Scallions or Spring Onions
- 1/2 teaspoon Lemon Zest
- 2 fluid ounces Fresh Lemon Juice
- 2 stalk large (11"-12" long) Celery
- 20 Cherry Tomatoes
- 2 pounds Shrimp
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 tablespoons Extra Virgin Olive Oil
Directions:
Don't be discouraged by the prep time listed for this main-dish salad. Most of it represents marinating time.
- Fill a 3-quart saucepan with water and bring to a rolling boil. Add shrimp and stir. Immediately remove from heat, cover and let stand until shrimp are opaque, turn pink and curl up, about 7 minutes.
- Drain shrimp in a colander and place them in a bowl of ice water for 3 minutes to stop the cooking process. Drain and pat dry with paper towels.
- Using a sharp knife, halve each shrimp lengthwise and place in a large bowl. Dice the celery and scallions tossing them in with the shrimp and julienned basil.
- In a small bowl, whisk mustard, lemon zest, salt, pepper and lemon juice together until well blended. Slowly pour in oil in a thin stream, whisking constantly, until blended.
- Pour dressing over the shrimp mixture and toss well to combine. Cover and marinate in the refrigerator for at least 7 hours to blend flavors, stirring occasionally. Serve at room temperature over the arugula and quartered tomatoes seasoned with salt and freshly ground black pepper.
