Keto Lemon Dill Shrimp Salad
Dive into the refreshing flavors of this Keto Lemon Dill Shrimp Salad. It's a perfect blend of zesty lemon and aromatic dill paired with succulent shrimp, making for a light yet satisfying meal that fits right into your keto lifestyle.
Servings 4 servings
Calories 250kcal
Equipment
- Skillet
- Mixing bowl
- Whisk
- Cutting board
- Knife
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup mayonnaise preferably avocado oil-based
- 2 tablespoons sour cream
- Zest and juice of 1 lemon
- 2 tablespoons fresh dill, chopped
- ½ medium cucumber, diced
- ¼ cup red onion, finely chopped
- 2 cups mixed salad greens
- 1 optional avocado, sliced for garnish
Instructions
- Preheat a skillet over medium-high heat and add the olive oil.
- Season the shrimp with salt and pepper, then add to the skillet. Cook for 2-3 minutes on each side or until the shrimp turn pink and are cooked through. Remove from heat and let them cool.
- In a large mixing bowl, combine mayonnaise, sour cream, lemon zest, and lemon juice. Whisk together until smooth to create the dressing.
- Add the chopped dill, diced cucumber, and red onion to the dressing. Stir to combine.
- Chop the cooked shrimp into bite-sized pieces if desired, and add them to the dressing mixture. Toss well to ensure the shrimp are evenly coated.
- Arrange the mixed salad greens on plates or in a serving bowl.
- Spoon the shrimp mixture over the greens.
- If using, garnish with avocado slices.
- Serve immediately or chill in the refrigerator until serving.
Notes
For a dairy-free version, you can substitute the sour cream with coconut cream.
Adjust the amount of lemon juice and zest based on your preference for tartness.
This salad is best served fresh but can be stored in the refrigerator for up to 24 hours.
Nutrition
Calories: 250kcal | Carbohydrates: 5g | Protein: 17g | Fat: 18g | Fiber: 2g