Shrimp & Egg Salad

Though this recipe isn’t necessarily keto, it’s definitely keto-friendly and a cool way to enjoy lunch or dinner on a hot summer day. I adore this recipe and it’s so easy to get huge, fresh Louisiana shrimp at a great price. Poaching or boiling with the shells on adds a ton of flavor, even if it’s only the tail! Also, the ingredients can be pretty much left up to your whim. Want to add some fresh or pickled jalapeΓ±o? Chopped bell peppers? Pimento stuffed olives? No problem! This recipe is only one of my versions on the theme, feel free to create your own.

Shrimp & Egg Salad

Makes about 4 servings


1 lb. large (21/25) shrimp, fresh or frozen
8 eggs, boiled and chopped
2 stalks celery, diced
1/2 red onion, diced
1 bunch green onions, sliced
3/4 C mayonnaise
1-2 tbsp. horseradish
1 tbsp. mustard (I use Creole or Grey Poupon)
1-2 tsp. Worcestershire sauce
1 tsp. cayenne pepper
2-3 tbsp. dried dill
1 lemon (half for poaching and half for juice)
salt and pepper
2 bay leaves
1 lb. green beans, steamed and chilled


Poach the shrimp in simmering water seasoned with pepper, bay leaves and a few lemon slices (about half a lemon). When finished cooking, run under cold water and set aside to cool.

In a large bowl, mix the all of the ingredients from the eggs to the salt and pepper (including the juice of half a lemon).

When the shrimp is cooled, remove shell (head and legs too, if it’s fresh!) and chop tails into bite-sized pieces. Add to egg mixture. Set the entire bowl in the fridge to chill for at least two hours before serving.

Serve over steamed and chilled green beans, a bed of Romain lettuce (as pictured), or you can scoop it greedily right out of the bowl with crispy pork rinds.

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