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 jalapeño? 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.