🦐 Keto Shrimp & Egg Salad
A revitalizing, protein-rich salad featuring succulent shrimp, velvety eggs, and a zesty keto dressing. Perfect for lunch, meal prep, or a light dinner that keeps you energized and in ketosis.
🥗 Ingredients (Serves 2)
For the Salad:
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12 oz cooked shrimp (peeled, deveined, tail-off)
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4 large eggs (hard-boiled)
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1 celery stalk (finely diced)
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2 tbsp red onion (minced)
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1 avocado (cubed)
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2 tbsp chopped fresh dill (or parsley for variation)
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2 cups baby spinach or romaine (optional base)
For the Keto Dressing:
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3 tbsp mayonnaise (avocado oil mayo preferred)
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1 tsp Dijon mustard
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1 tsp lemon juice
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½ tsp apple cider vinegar
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Salt & pepper to taste
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Pinch of smoked paprika (optional)
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½ tsp garlic powder
👩🍳 Execution Steps
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Prep the Eggs & Shrimp:
Hard-boil the eggs for 10 minutes, then peel and roughly chop them. If you’re using frozen shrimp, make sure to fully thaw them and pat them dry. Optional: Boost the shrimp’s flavor by pan-searing them in garlic butter for 2-3 minutes. -
Mix the Dressing:
In a small bowl, whisk the mayo, mustard, lemon juice, vinegar, garlic powder, salt, pepper, and paprika until smooth and well blended. -
Combine the Salad:
Blend mayo, mustard, lemon juice, vinegar, garlic powder, salt, pepper, and paprika in a small bowl, whisking to a creamy consistency.
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Dress It Up:
Pour the dressing over the mixture and toss gently to coat. For added greens, serve it on a bed of spinach or romaine.
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Chill (Optional):
Chill for 10–15 minutes to let the flavors combine, or serve right away.
⏱ Time Breakdown
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Prep Time: 10 mins
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Cooking Time: 10 mins (mainly for boiling eggs)
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Total Time: 20 mins
🧠 Macros (Per Serving)
Estimates based on 2 servings
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Calories: 420
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Protein: 34g
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Fat: 30g
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Net Carbs: 3.5g
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Fiber: 3g
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Total Carbs: 6.5g
🧬 Keto Tip: This salad is rich in healthy fats and high-quality protein, making it ideal for those in a fat-burning state. Adding MCT oil or topping with flaxseed can further enhance satiety.
🌟 Additional Tips
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Add Heat: Mix in a dash of hot sauce or cayenne for a spicy version.
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Make It Crunchy: Add chopped pickles or sliced radishes.
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Meal Prep Tip: Remains fresh in the refrigerator for up to 3 days. Best without avocado until ready to serve
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Dairy-Free: Use a paleo mayo to keep it dairy-free and clean keto.
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Fancy Touch: Serve in avocado boats or lettuce cups for presentation.
Q&A about Keto Shrimp & Egg Salad
Q: Can I use canned shrimp or imitation crab instead?
A: Yes to canned shrimp (drained and patted dry). Imitation crab is not keto due to added starches—stick to real seafood for clean keto.
Q: What are some alternatives to mayo?
A:Greek yogurt (unsweetened) or mashed avocado are excellent lower-fat substitutes, though they have less fat than typical keto choices
Q: Can I make this ahead?
A: Absolutely!
Prepare all the ingredients except for the avocado, and set the dressing aside. Combine before eating for best texture.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Add fresh herbs or a squeeze of lemon to revive flavor.
Happy Cooking
Diana
