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.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 406 kcal per serving

Ingredients

¼ cup - ghee or butter
1 lb - pink shrimp
¼ cup - mayonnaise
¼ cup - celery
¼ cup - green onion
1 tsp - seafood seasoning
1 ½ tablespoons - lemon juice
¼ tsp - kosher salt
⅛ tsp - black pepper
4 - hot dog buns or rolls

Instructions

To a large bowl, add celery, green onion, seafood seasoning and lemon juice. Stir to combine and set aside.
Use a paper towel to dry shrimp and rough chop with a knife to break shrimp apart. Season with kosher salt and black pepper.
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.
Drain any liquid off of the shrimp and set aside to cool for a few minutes before folding into the dressing mixture.
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.
Scoop ¼ of the shrimp salad into each bun and serve with a side salad or your favorite potato chips.

Nutrition