KetoDial
Recipe Card · Lunch
Keto · 10-minute lunch · 5.4g net carbs
Keto Shrimp
Salad
Juicy poached shrimp in a creamy dressing with lemon, fresh dill, and Old Bay. It tastes like a seafood shack lunch and takes 10 minutes.
380
kcal
per serving
Per serving
380 kcal
Fat 24.5g
Protein 31.5g
Carbs 6.5g
Net carbs 5.4g
AIngredients
- 2 lbmedium shrimp, peeled, deveined, tails removed
- 2 stalkscelery, thinly sliced
- 1/2 cupred onion, diced
- 1 cupmayonnaise
- 1/4 cuplemon juice
- 2 tspDijon mustard
- 2 tbspfresh dill, chopped
- 2 tbspfresh chives, chopped
- 2 tspOld Bay seasoning
- 1/4 tspblack pepper
- sea salt, optional, to taste
BMethod
- Poach the shrimp. Bring a pot of salted water to a boil, then turn off the heat and add the shrimp. Cook 1 to 3 minutes for fresh shrimp (up to 5 minutes for frozen), until pink and opaque.
- Shock them cold. Drain the shrimp and drop them straight into a bowl of ice water for about 5 minutes. This stops the cooking so they stay tender.
- Whisk the dressing. While the shrimp chill, whisk the mayonnaise, lemon juice, Dijon, dill, chives, Old Bay, and pepper in a small bowl.
- Toss it all together. Drain the shrimp and pat them dry, then combine with the celery and red onion in a large bowl. Pour the dressing over and toss to coat. Adjust salt and pepper to taste.
- Serve or rest. Eat right away, or refrigerate for an hour to let the flavors develop. It keeps up to 3 days; just stir before serving.
Dial-in tip
Don't skip the ice bath; overcooked shrimp turn rubbery fast. At 380 cal and 31.5g protein per serving, this is one of the highest-protein lunches you can make in 10 minutes. Pile it into lettuce cups or over sliced avocado.
Pantry staples
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