Gluten Free High Protein Low Carb Paleo Recipes

Parsley Shrimp

Parsley Shrimp

I prefer to use pre-cooked frozen shrimp for my salads as it saves time and is less expensive than canned shrimp. If using frozen shrimp #. If using canned shrimp you’ll need 4 (4 ½ ounce) cans extra small shrimp.

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Ingredients

  • 2 cups (23 ounces) frozen, pre-cooked, extra-small shrimp
  • 1 hard-boiled egg, chopped
  • 1 (5-inch) stalk celery, chopped
  • 1 chopped green onion, both green and white portion
  • ¼ cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Instructions

Toss all ingredients together. Taste and adjust seasoning, adding more mayo if needed. You can do this in the morning for a packed lunch.

Notes

Freebie: Shrimp dressed with oil, salt, and pepper. If you’re doing the Freebie and have flavored oil such as garlic olive oil, do it that way.

Variation: Substitute 2 cups cooked chopped chicken, flaked tuna, flaked salmon, or cooked chopped scallops for the shrimp. Use any fresh herb that you like such as dill, basil, cilantro, or sage.

Nutrition

Calories

80 cal

Fat

5 g

Carbs

1 g

Protein

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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