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Keto Seafood Salad
Our Keto seafood salad is made using wild-caught shrimp, fresh celery, and red onion. The mixture is combined with creamy mayo, seasoned with salt and pepper, and jazzed up with dill. The mix is brightened up with a fresh squeeze of lemon juice and topped with scallions. This dish is meant to be eaten chilled, making it great on a salad or on top of Keto-friendly toast. It is really easy to make and would be delicious as a meal to take to work.
How to Make It
Step 1
Bring a medium-sized pot of water to a boil. Add 1 teaspoon of kosher salt. Add in the frozen shrimp. Cook the shrimp until it is pink, meaning it is cooked through. While the shrimp is cooking, prepare the ice bath. To do so, add plenty of ice to a medium-sized bowl. Add enough water to cover the ice slightly.
Step 2
Drain the shrimp and place the cooked shrimp into the ice bath. Allow the shrimp to sit in the ice bath until chilled. Do not allow the shrimp to sit in the ice bath for too long, as it can start absorbing the water. Once chilled, remove the shrimp from the ice bath.
Step 3
Place the shrimp in a medium-sized mixing bowl. Add in the celery, which has been diced fine, and the red onion, which should also be diced fine. Season the shrimp with salt and pepper.
Step 4
Add in the mayo and the dried dill. Feel free to use fresh dill too. Squeeze the lemon wedge over the shrimp. Stir everything together. Chill briefly before serving. Enjoy!
Ingredients
- Shrimp
1 lb
- Coarse Kosher Salt
1 tsp
- Celery
0.5 cup, diced
- Red onion
1 tbsp, chopped
- Coarse Kosher Salt
1 tsp
- Black pepper
0.13 tsp
- Mayo
0.25 cup
- Lemon
1 slice – 1/8 of medium
- Dill weed, dried
0.25 tsp
