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Simple Shrimp Salad Low-Carb Gluten-Free Recipe

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On a hot summer day the thought of cooking is incomprehensible. This is when the freezer section of my grocery store becomes my best friend. Instead of standing at the kitchen counter cleaning and preparing the shrimp, I simply purchase it already prepared and frozen. You can do your own prep of the shrimp during cooler months and freeze it yourself, but let’s be honest, none of us is really thinking about summer menu planning in February. This Simple Shrimp Salad Low-Carb Gluten-Free Recipe is light and refreshing and the perfect meal for the dog days of summer.

Ingredients

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  • 2 14–ounce bags frozen, cooked salad shrimp, thawed
  • 4 stalks celery, thinly sliced
  • 1/2 small onion, finely minced
  • 1 1/2 cups mayonnaise (or to taste)
  • 3 teaspoons lemon juice
  • 1/4 teaspoon Old Bay Seafood Seasoning
  • salt and pepper to taste
  • 4 small tomatoes
  • 8 cups mixed salad greens
  • 4 tablespoons chopped green onions (optional)

Instructions

  1. Thaw the shrimp by putting it in a colander and running cold water over it. Set aside to drain thoroughly.
  2. Slice the celery and mince the onion. Set aside.
  3. In a small mixing bowl, combine the mayonnaise, lemon juice, Old Bay Seafood Seasoning, salt, and pepper. Whisk to combine. Set aside.
  4. Put the thawed shrimp, sliced celery, and minced onion in a large bowl and toss to combine them.
  5. Pour the mayonnaise mixture over the top and gently toss to evenly distribute the dressing. Cover the shrimp salad tightly with plastic wrap. I like to press the plastic wrap directly onto the top of the salad mixture to keep all the air out.
  6. Refrigerate the salad mixture for at least one hour but no more than 24 hours.
  7. Just before you’re ready to serve the salad, slice each of the tomatoes into eight wedges. Remove the cores and the icky wet stuff with the seeds in it. Put the tomato wedges on paper towels to drain for a few minutes.
  8. Chop the green onions. Set aside.
  9. Distribute the salad greens on 4 dinner plates.
  10. Mound the shrimp salad mixture in the center of the greens.
  11. Arrange the tomato wedges evening around the shrimp salad, sticking one end of each wedge lightly into the edge of the salad.
  12. Sprinkle 1 tablespoon of the chopped green onions on top of each salad.
  13. Serve.

Notes

Because the shrimp is marinated, there is no need to serve additional dressing.

VARIATIONS
If you would like more vegetables in the salad, feel free to add your favorites.

Nutrition

Find it online: https://www.carbsmart.com/simple-shrimp-salad-low-carb-recipe.html

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