Keto Shrimp and Egg Salad

This keto shrimp and egg salad is incredibly creamy and incredibly flavorful! It’s sure to be a huge hit every time you serve it!

You can serve this keto shrimp and egg salad as a main or as a side salad. This salad contains the perfect combination of creamy and crunchy elements. And since it comes together in under 30 minutes, you can make this salad on even your busiest of days. Enjoy!

Let’s talk about our shrimp!

Shrimp is an awesome keto food choice. It’s low in calories and low in carbs. A three ounce serving of shrimp contains only 0.2 net grams of carbs. Shrimp also provides us with nutrients, antioxidants, and omega fatty acids. Growing up, I have great memories of my mom deep frying shrimp every year for my dad’s birthday, as we only had shrimp on special occasions! Now I enjoy shrimp served cold, as an appetizer or in a salad, or served hot in any number of dishes. As an appetizer, I love serving it chilled with a side of homemade keto cocktail sauce. When cooking shrimp, you can boil, fry, grill, roast, or saute it. For this salad, we’re boiling our shrimp, which is a quick and easy way to cook it. If you’d like, you can save a little time and use cooked shrimp to make this salad.

What other ingredients go into this keto shrimp and egg salad?

We add just a few simple but delicious ingredients to our shrimp. We start by adding both celery and red onion. I used 2 celery stalks, which I roughly chopped and ¼ red onion, which I finely diced. You can add even more celery or onion if you’d like. You can also substitute with a yellow onion in place of the red onion. We then add chopped hard boiled eggs. I used 6 hard boiled eggs, but you can use even more if you want. Last, we add some fresh chopped parsley. I love the flavor and color parsley brings to all kinds of dishes, so I like to keep it stocked in my refrigerator. If you don’t have fresh parsley, you can substitute with dried. You’ll want to use about 2 teaspoons of dried in place of the ⅓ cup of fresh.

How do I make the dressing for this keto shrimp and egg salad?

The dressing for this salad comes together quickly, but it’s amazingly creamy and delicious! We start by combining 3 ingredients which create the creamy base for this dressing. We combine keto mayonnaise, sour cream, and a little heavy whipping cream. I like the Chosen Foods brand avocado oil mayonnaise and use it in all kinds of dishes. When buying mayonnaise, you’ll want to read nutritional labels to make sure there is no added sugar or other ingredients you don’t want. Then for a touch of tartness, we add a little lemon juice. I use fresh lemon juice when possible, but bottled is fine to use as well. The only seasoning we add to this salad are salt and pepper. You can give your salad a taste and add even more salt if you’d like.

Here are some more keto salads I think you’ll enjoy!

Creamy Ranch Cucumber Zucchini Salad

Keto Curried Chicken Salad

Keto Tarragon Tuna Salad

Low Carb Caprese Salad

Helpful Hints:

*For a shortcut, you can use cooked shrimp to make this salad.

*You can serve this salad immediately, but the flavors will meld nicely together if it’s refrigerated for a few hours before serving.

Main Kitchen Equipment and Utensils:

• Large stockpot
• Mixing bowls
• Measuring spoons

Splash of Encouragement:

***Not a word failed of any good thing which the LORD had spoken to the house of Israel. All came to pass. Joshua 21:45***