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Simple Shrimp Salad
This Simple Shrimp Salad is a delicious Whole30-compatible lunch when served on a bed of greens. The salad base also makes a hearty filling for Shrimp Rolls.
Ingredients
Instructions
- Step 1
To a large bowl, add celery, green onion, seafood seasoning and lemon juice. Stir to combine and set aside.
- Step 2
Use a paper towel to dry shrimp and rough chop with a knife to break shrimp apart. Season with kosher salt and black pepper.
- Step 3
Meanwhile, heat 2 tablespoons ghee or butter in a large skillet over medium-high heat. Once heated, add shrimp into the skillet and cook for 3 to 4 minutes, stirring until cooked evenly and thoroughly.
- Step 4
Drain any liquid off of the shrimp and set aside to cool for a few minutes before folding into the dressing mixture.
- Step 5
Use a paper towel to wipe out the skillet and heat the other 2 tablespoons of ghee or butter in the skillet. Cut open the buns or rolls and face cut-side down in the skillet to toast.
- Step 6
Scoop ¼ of the shrimp salad into each bun and serve with a side salad or your favorite potato chips.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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