Shrimp Salad - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

If you are looking for a healthy, quick, and easy recipe that's perfect for lunch, you must take note of this shrimp salad recipe.  With only a handful of ingredients, you can whip this up in no time and know that you are eating a meal that is packed full of nutritious goodness.  Jenn of Carolina Girl Cooks gets it right every time with these quick and easy meals.

You can also swap out the shrimp for diced cooked chicken breast or even rotisserie chicken if that is easier.  And to make sure you keep this recipe Whole 30 compliant, all you need to do is eliminate the sour cream and mayonnaise and use a simple homemade aioli instead.  I've included the aioli recipe HERE!

Which recipe or recipes have you tried so far?!  I'd love to hear which one has been your favorite as well.

As always, thanks so much for stopping by and I hope you all have a wonderful weekend!

Shrimp Salad

SERVES 6-8 FOR AN APPETIZER OR MAKES ABOUT 4 Lettuce cups or sandwiches

Ingredients

• 1 lbs of shrimp, peeled, divined and cooked
• 1/2 cup of finely chopped celery
• 1/2 cup of finely chopped red and/or orange bell peppers
• 1/2 cup of scallions
• 1/3 cup of sour cream
• or 1/3-1/2 of homemade aioli (Whole 30 compliant)
• 1 heaping tablespoon of light mayonnaise
• Juice of 1/2 lemon
• 1/4 cup of chopped fresh dill
• salt and pepper to taste

Instructions

1. If the shrimp are not already cooked, peel and devein them. Boil a pot of water and cook the shrimp for about 3-5 minutes. Put them in a bowl of ice water to stop the cooking process and also to cool them off quicker so you can chop them.
2. Drain and chop the shrimp into bite size pieces. Add the rest of the ingredients, mix and adjust the salt and pepper as needed. Serve over lettuce to remain Whole 30 complaint or with flatbread crackers.