My latest cooking adventure was Low Carb Shrimp Salad in Endive Cups. I needed a quick dinner that didn’t require a lot of cooking so I decided to whip up this salad.
I used the following ingredients for Low Carb Shrimp Salad in Endive Cups:
1 lb shrimp, cooked
1 medium tomato, diced
1 cucumber, peeled and diced
2 Tbsp mayonnaise
1 1/2 Tbsp of capers
1 tsp Dijon mustard
Juice of one lemon
1/2 tsp dried dill
1/2 tsp celery seed
1/4 tsp salt
1/4 tsp pepper
Endive, for serving
Endive, for serving
In a medium bowl, mix the mayo, mustard, and lemon juice until combined. Add the shrimp, tomato, cucumbers, capers, and spices. Mix until everything is incorporated. Add additional salt and pepper to taste. Serve in endive leaves.
Net Carb Count*:
Shrimp Salad: 13 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: This was really easy to throw together. The hardest part was preparing the veggies, but that takes no time at all. This would make a great weeknight meal or bring it to your next summer gathering. I would say this makes enough for about 3 people for a main dish and 4-6 people for an appetizer/side dish. I really liked the flavor combinations in this salad. I love capers and celery seed, so any dish that has those would get an A+ in my book. I served my shrimp salad in Endive leaves. It was the first I’ve ever had endive and I really liked the flavor and crunch of the leaves.
Enjoy!
~Karen
