Shrimp and egg salad

Low carb shrimp and egg salad recipe

The first time I ate this at a local cafe, I knew I had to replicate this low carb shrimp and egg salad recipe. It’s so easy to make with just a few simple ingredients that you probably already have in your fridge. You can easily pair it with lettuce cups or open face on a low carb bread that you can pack the delicious shrimp and egg salad on top.

It’s definitely one of my favorite side dishes or you can make it more substantial depending on how hungry you are. In any case if you already have the ingredients ready to go, you can whip up this dish in no time and have lunch ready to eat.

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Ingredients for this Shrimp and egg salad

3 large boiled eggs sliced and cubed into small bites

1 cup shrimp cooked and cut into small pieces

3 stalks celery cut into small pieces

1 avocado diced into small pieces

2 tbsp non-fat Greek yogurt

1 tbsp Caesar salad dressing

1 tsp tumeric

2 cloves garlic cut and diced into small pieces

1 tsp apple cider vinegar

1/4 tsp salt

1/4 tsp pepper

Make this Shrimp and egg salad recipe

In a skillet add your oil and garlic and let it get aromatic

Then add your celery and shrimp and cook then set aside to cool

In a medium sized bowl place the Greek yogurt, apple cider vinegar, Caesar dressing and turmeric and mix well

Add your egg, cooked celery and shrimp and mix very well

Fold in the avocado easily so it stays intact unless you want it more integrated into the mixture with a creamy outcome.

Add the salt and pepper to taste

Chill the dish and then serve with your plated preference

What to serve on the side of this shrimp and egg salad

Plenty to serve this shrimp and egg recipe either open face and spread into the bread or into a lettuce wrap. Consider these other healthy side options:

Creamy low carb chick and mushroom soup

Keto tofu and beans

Strawberry salad and strawberry vinaigrette

Top this shrimp and egg salad on a bed of greens and use your favorite low carb dressing mix.

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