Keto Creamy Shrimp Pasta Salad
How to Make It
Step
Recipe Steps steps 3 1 h 20 min
Step 1
Prepare the shrimp first by peeling and deveining them if necessary. Toss the shrimp in a mixing bowl with salt, pepper, onion powder, and garlic powder. Heat the olive oil in a pan over medium-high heat, then add the seasoned shrimp into the pan. Cook the shrimp on one side until the spices just turn golden brown (about 90-120 seconds), then flip them over. Cook the shrimp on the other side for another 60 seconds or until the shrimp are just done, then set the shrimp aside to cool.
Step 2
While the shrimp are cooling, prepare the rest of the pasta salad. Dice the celery, mince raw broccoli florets, and halve or quarter whole grape tomatoes. Add these ingredients to a large mixing bowl along with mayonnaise, lemon juice, salt, pepper, minced garlic, red pepper flakes, onion powder, and chopped green onions. Once the shrimp are cooled, chop them into bite-sized pieces, and add the chopped shrimp to the mixing bowl. Fold the ingredients together until they’re coated in the mayonnaise and seasonings.
Step 3
Prepare the shirataki noodles by draining them from their packaging, rinsing them, and boiling them for just 2-3 minutes in water on your stove. Your brand of shirataki noodles should have cooking directions on their packaging. In this recipe, macaroni-shaped noodles were used, but you can use any style of shirataki noodles without altering your macros. Drain and add your cooked noodles to the mixing bowl. Gently fold the pasta into the bowl so the noodles aren’t damaged. Set the pasta salad in your refrigerator to chill for at least 1 hour before serving cold.
Ingredients
- asta salad is customizable, so make ingredient substitutions or add on a little more to adjust this recipe to your tastes. Other Keto vegetables that can be included in the pasta salad are mushrooms, cauliflower, green beans, zucchini, asparagus, spinach, and arugula. Depending on the time of year it is, you can choose seasonal ingredients that will taste best with the shrimp. If you’d like to use less mayonnaise, you can substitute some of it with extra virgin olive oil. Gluten FreeLunchQuick EasySaladsSidesSnacks Net Carbs 2 gFiber 1.3 gTotal Carbs 3.5 gProtein 3 gFats 16.9 g – 174
- cals – Quantity
- Serving Size – serving
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- Raw Shrimp – 8 large
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Olive Oil – 1 tsp
- Celery – 2 oz
- Broccoli, raw – 2.5 oz
- Grape tomato – 2 oz
- Mayonnaise – 6 tbsp
- Lemon juice – 1.5 tsp
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Garlic – 0.5 tsp, chopped
- Crushed Red Pepper Flakes – 0.13 tsp
- Onion powder – 0.13 tsp
- Scallions – 0.13 cup, chopped
- Shirataki Noodle – 4 oz