Scale

1 lb cooked shrimp, peeled and deveined

2 stalks celery, finely chopped

1/4 cup red onion, finely minced

2 tbsp fresh dill, chopped

1/2 cup keto-friendly mayonnaise

1 tbsp fresh lemon juice

1 tsp Dijon mustard

Salt, to taste

Black pepper, to taste

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1. If using raw shrimp, boil in salted water for 2-3 minutes until pink and opaque, then chill in an ice bath and chop.

2. Chop the celery, red onion, and fresh dill finely.

3. In a bowl, mix mayonnaise, lemon juice, Dijon mustard, and dill until smooth.

4. Combine shrimp, celery, and red onion in a large bowl.

5. Pour the dressing over the shrimp and vegetables.

6. Gently fold to coat everything evenly without breaking up the shrimp.

7. Cover and chill the salad for at least 30 minutes before serving.

For added creaminess and nutrients, try folding in diced avocado just before serving.

Serve the shrimp salad in lettuce cups, halved avocados, or with keto crackers.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Do not freeze, as the mayonnaise-based dressing will separate upon thawing.