I love shrimp. I’m always looking for new ways to prepare it. I mean, I have favorites obviously. Pesto shrimp is amazing. Then again, so is shrimp alfredo. And ceviche. And smoked shrimp, and boiled shrimp. If you’re hungry now skip to the killer shrimp salad recipe.
Killer Shrimp Salad Recipe {Trim Healthy Mama S}
See what I mean? There are so many wonderful ways to prepare shrimp! Awhile ago, I ran across a shrimp recipe that looked amazing-it was a creamy mayonnaise-based concoction which reminded me of chicken salad…but with shrimp.
So I started experimenting. And let me tell you-the first batch was not awesome. It was barely palatable. I never thought there could be such a thing as too much garlic…but there is. Sadly.
So, after quite a few trials and a lot more errors, I finally landed on this. I’m sure I’m not the first, but y’all. This is delicious.
Killer Shrimp Salad Recipe
Ingredients
- 2 tablespoons fat (lard or bacon fat both work well)
- 1 pound peeled and deveined shrimp (thaw if frozen)
- 3/4 cup paleo mayonnaise
- 1/2 teaspoon dijon mustard
- 1 tablespoon minced garlic
- 1 tablespoon dried parsley (or 1/2 tablespoon fresh)
- 1 tablespoon chopped chives
- juice of 1/2 a lemon
- zest of 1 lemon
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- pinch white pepper
Instructions
Heat a skillet on medium-high heat. While your skillet heats up, rinse your shrimp in cool water to make sure you've removed all the pieces of shell. Drain thoroughly. Add your fat to your pan and allow it to melt down, then add your shrimp.
Sauté the shrimp until just cooked, then remove from the heat. While your shrimp are cooking, mix up your sauce in a medium sized bowl (preferably one with a lid).
Add your cooked shrimp to the sauce while they're still warm. Allow to cool slightly, then dig in!
This recipe is amazing hot or cold. It’s shrimp. Of course you can have it both ways.
Now, I like to eat it by itself with some steamed veggies on the side, but Ish prefers to have this on a roll or some gluten free bread. The boys like theirs in hot dog buns (original, I know).
I’ve also put this on top of a salad with some boiled eggs. So.
