When I first tried this keto shrimp salad with chives, I thought it was one of the best things I’d ever tasted. Get ready for recipe requests every time you serve this amazing salad!
I love, love, love this keto shrimp salad with chives. We have an extra refrigerator downstairs in the laundry room, and I stored this salad there so I wouldn’t be tempted to keep eating it!😂It was my special treat every day for lunch to go down and eat one or two shrimp though. You can also double or triple this salad as well, as it’s a great choice to serve for parties and get togethers of all kinds!
Let’s talk about shrimp!
I’ve always loved shrimp. I grew up on a dairy farm in Wisconsin, and although we always had lots of beef in the deep freezer, shrimp was reserved for special occasions. My mom would make deep fried shrimp for my dad’s birthday, and it was such a treat! Shrimp is an awesome keto food choice! A three ounce serving contains just 0.2 net grams of carbs. It’s so quick and easy to cook shrimp, so it’s a great choice even for busy days. For this dish, we’re boiling our shrimp which takes just a few minutes. Overcooked shrimp becomes tough and rubbery, and we don’t want that! So, once your shrimp are done cooking, you’ll want to immediately place them in a colander and run cold water over them to stop the cooking process. I often will place mine in a bowl of cold water which works just as well.
How do I make the dressing for this keto shrimp salad with chives?
The dressing for this salad comes together quickly, but it’s amazingly creamy and flavorful. The base for our salad in a combination of keto mayonnaise, heavy whipping cream, olive oil, and champagne vinegar. I love champagne vinegar and add it to all kinds of both vinaigrettes and creamy dressings. You can absolutely use white wine vinegar as a substitution if you’d like. For some crunch, we add some diced celery and red onion, and fresh chopped chives. If you can’t get your hands on fresh, you can substitute with 1 tablespoon of dried chives. I love the addition of horseradish to this dressing, and you can use the regular or hot variety, depending on your taste preference. All of these ingredients provide such amazing flavor, all that’s needed to finish our dressing is a little salt and pepper.
How can I serve this keto shrimp salad with chives?
You have some great options for serving this salad. It can be served as an appetizer salad, main dish salad, or side salad. You can serve this for brunch, lunch, or dinner. As a main dish salad, you can serve this salad with a keto soup to make a fun soup and salad meal. Another good option is to serve it with some keto biscuits, chaffles, cornbread, or English muffins. If you’d like to serve this as a side salad, it pairs well with any number of keto mains. You can serve it with burgers, keto sandwiches, and lettuce wraps or any type of meat. It can also be served with any kind of keto casserole. It’s really easy to double or even triple this salad, so it’s a great choice to serve for parties and potlucks!
Looking for a delicious keto soup to pair with this shrimp salad? Here are a few I think you’ll enjoy!
Creamy Low Carb Broccoli Asparagus Soup
Keto Roasted Red Pepper Coconut Basil Soup
Helpful Hints:
*If time allows, I like to make this shrimp salad and let it chill in the refrigerator for 2-4 hours or overnight before serving.
*You can easily double or triple this recipe if you’d like to make a larger salad.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Raise a song and strike the timbrel, The pleasant harp with the lute. Psalm 81:2***
Keto Shrimp Salad with Chives
When I first tried this keto shrimp salad with chives, I thought it was one of the best things I’d ever tasted. Get ready for recipe requests every time you serve this amazing salad!
Ingredients
- 1 pound shrimp
- ⅓ cup keto mayonnaise
- 2 tablespoons heavy whipping cream
- 2 tablespoons olive oil
- 1 tablespoon champagne vinegar
- 1 stalk celery, chopped
- 3 tablespoons fresh chopped chives
- 2 tablespoons diced red onion
- 1 tablespoon prepared horseradish
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
1. Bring a pan of water to a boil. Add shrimp and cook until done, 2-3 minutes.
2. Immediately place shrimp in a colander and rinse with cold water to stop cooking process. Alternately, place shrimp in a bowl filled with cold water. Once cooled, remove tails. Peel and devein if necessary.
3. In a medium mixing bowl, add remaining ingredients. Stir to combine.
4. Add shrimp and stir to completely coat shrimp in dressing.
5. Chill, covered, in refrigerator until ready to serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 255mgSodium: 348mgCarbohydrates: 1.5gNet Carbohydrates: 1gFiber: 0.5gSugar: 1gProtein: 28g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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