I know it isn’t summer anymore but when you live in Texas in the middle of October, it might as well be. The temperatures did drop for a few days which was so nice but it’s slowly creeping back into the 80’s. So, instead of cooking a big batch of stew, I decided to go light with this simple & easy keto-friendly shrimp salad.
It’s crunch time for Mitch and I as the wedding is only 28 days away! We’ve been trying to work out 6 days a week and eat gluten and dairy free. It isn’t always easy and we can’t seem to give up the occasional alcoholic beverage or two… or four… but we’ve been doing really well at getting back on track if we’ve had an unhealthy day. It’s all about moderation and completely depriving yourself will only make you want it more. I know that’s the case for me! Halloween candy, where are you, I miss you!
For this recipe you will need:
(feeds 3 people)
1 lb peeled & deveined shrimp
1 lemon, cut into quarters
1 stick salted butter
1 cup light mayonnaise
2 tsp whole grain dijon mustard
1 Tbsp yuzu rice vinegar
1/2 small red onion, minced
1 tsp fresh dill, chopped
1 avocado, cubed
Pinch dry tarragon
Salt & pepper to taste
- In a large pot, combine water, 1 stick butter, quartered lemon & generous sprinkle of salt.
- Add the shrimp and boil for 2-3 minutes.
- Remove with a slotted spoon and transfer to a bowl filled with ice water. Set aside.
- While the shrimp chills, combine the mayo, mustard, rice vinegar, red onion, dill and tarragon in a large bowl.
- Cut the shrimp into fourths and add to the large bowl with the mayo mixture.
- Toss to ensure the shrimp is evenly coated.
- Sprinkle with a pinch of salt and freshly cracked pepper. Garnish with extra dill sprigs.
Eating healthy doesn’t have to be bland and boring. Think of all the foods you love to eat and find a creative way to turn them into a healthier dish. Voila!