Food

Curried Shrimp Salad

This shrimp salad is great served on a buttered, toasted hot dog bun (lobster roll-style), in a wrap, or with a low-carb option such as Cauliflower Sandwich Thins (pictured here). Alternatively, serve shrimp over a green salad for a light lunch, as an appetizer on crostini, or even warmed through on top of a steak for a unique take on surf and turf.

Ingredients:

  • 1 pound raw shrimp (thawed, peeled and deveined)
  • 1 tbsp bacon fat (can sub olive oil, butter/ghee, etc.)
  • 2 stalks celery, diced
  • 1 large slice of yellow onion, 1/4 inch thick, finely diced
  • 1/4 cup chopped fresh parsley (or fresh herbs of choice)
  • 1/4 cup mayonnaise
  • 1 tbsp spicy brown mustard
  • Zest of one lemon, plus juice of 1/2 lemon
  • 1 tsp curry powder (or less if you want a lighter flavor)
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp celery seed
  • Salt and pepper to taste

Directions:

  1. Chop celery, onion and parsley, and set aside in medium bowl.
  2. Prepare curry mayo by combining mayonnaise, mustard, curry powder, lemon juice and zest, and 1/2 tsp each of paprika, garlic powder and celery seed.
  3. Heat one tbsp of cooking fat in medium-hot pan large enough to accommodate shrimp in a single layer. If necessary, pat dry shrimp with paper towels, then toss in a bowl with 1 tsp each of paprika, garlic powder and celery seed, and 1/4 tsp Kosher salt (or Kosher sea salt) and black pepper to taste.
  4. Cook shrimp in hot pan for 2 minutes until almost cooked through and beginning to brown, turn shrimp and continue cooking for another minute. Quickly remove shrimp to a cutting board and spread out so they don’t continue to cook.
  5. When shrimp is cool enough, give a rough chop (if desired), or keep whole depending on size and your preference (As shown here, my shrimp were relatively small – 51/60 – and chopped into about 1/3).
  6. Add shrimp into the bowl with celery, onion and parsley mixture, then slowly incorporate mayo until you achieve consistency/moisture and flavor you like. I typically have a little mayo left over for another use.
  7. Serve immediately or store in airtight container in refrigerator for up to 4 days.

NOTE: This salad on it’s own is dairy- and gluten-free (though you’ll have to make sure your spices are gluten-free), and can easily be incorporated into any low-carb lifestyle.