Refreshing Keto Seafood Salad
A fast, low-carb lunch with plump shrimp and a creamy, tangy dill dressing, ready in just 25 minutes.
Ingredients
- 1 lb Shrimp Frozen or fresh, peeled and deveined
- 1 tsp Coarse Kosher Salt Used heavily for boiling the shrimp
- 0.5 cup Celery Finely diced for an amazing crunch
- 1 tbsp Red onion Chopped for a sharp, savory bite
- 0.13 tsp Black pepper Freshly cracked yields the best flavor
- 0.25 cup Mayo Full fat is always preferred for keto
- 1 slice Lemon Roughly 1/8 of a medium-sized lemon
- 0.25 tsp Dill weed, dried Adds a lovely, fragrant herbal note
Instructions
- Fill a medium-sized pot about halfway with fresh water and bring it to a rapid, rolling boil. Add the coarse kosher salt, then carefully drop in the shrimp. Cook just until they turn a beautiful, opaque pink (this usually takes only a few minutes).
- While the shrimp are cooking, prepare an ice bath by filling a bowl with ice cubes and cold water. As soon as the shrimp turn pink, drain them immediately and plunge them into the ice bath to stop the cooking process. Remove them as soon as they feel cold to the touch so they don't get waterlogged.
- Pat the chilled shrimp completely dry with paper towels. Place the dry shrimp into a clean mixing bowl. Add the finely diced celery, chopped red onion, and sprinkle the black pepper over the mixture.
- Add the mayonnaise and dried dill weed into the bowl. Squeeze the fresh lemon juice evenly over everything. Use a large spoon to gently fold the ingredients together until every piece of shrimp is beautifully coated.
- Cover the bowl tightly and place it in the refrigerator to chill for at least ten minutes to let the flavors meld before serving.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 days. Give it a quick, gentle stir before serving again. Do not freeze.