Recipes

Summer Shrimp Salad

Atkins Keto Dill Shrimp Salad
3.4g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
26.5g

Protein

28.8g

Fat

0.9g

Fiber

387.5cal

Calories

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INGREDIENTS

  • 12 oz Shrimp, cooked, peeled
  • 1 stalk Celery, raw
  • 4 Tbsp Scallion (green onion, chopped)
  • 1 Tbsp Dill weed, fresh, chopped
  • 8 Tbsp Mayonnaise (Hellman's Real)
  • 2 tsp Dijon Mustard
  • 1 Tbsp Lemon Juice
  • 0 1/16 tsp Salt
  • 0 1/16 tsp Black Pepper, ground
  • 6 leaf, medium Iceberg Lettuce (salad)

DIRECTIONS

Ingredient note: we suggest choosing fully cooked frozen salad shrimp for this recipe. If these small shrimp are not available, cut fully cooked and cooled shrimp into quarters.

  1. In a medium bowl, fold together thawed shrimp, diced celery, chopped scallions and dill.
  2. In a small bowl, stir together the mayonnaise, lemon juice, mustard, salt and pepper until well combined. Pour over the shrimp and fold together until evenly coated.
  3. Fill each lettuce leaf with about ½ cup shrimp salad and serve cold with a sprig of dill for garnish if desired. One serving is two lettuce leaves, each filled with ½ cup shrimp salad.

Cooking Tip

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