Shrimp Salad & Dip

 

This easy-to-make Shrimp Salad can also be used as Dip. If you like "San Francisco's Seafood & Shrimp Salad" from Sam's Club, you will like this. It is very similar (my mom said she actually prefers my version over theirs - listen to your mother!). In this recipe we used 'healthy' ingredients. Many diets, including "Phase 1 and Phase 2 Antifungal" restrict starch, sugar, carbs, flours, and so on. The best part is, the measurements can be adjusted to taste and substitutions can be made as well (noted below).



 

Shrimp Salad: Shown served with lettuce and amaranth crackers

Shrimp Salad / Dip

Ingredients:

• Approximately 35 small shrimp (cleaned/cooked/shelled/deveined)
• 1/4 cup Onion (diced)
• 1 stalk Celery (chopped)
• 1/2 cup Sour Cream*
• 1 tsp Lemon Juice
• 1/8 tsp Paprika
• 1/8 tsp Garlic Powder
• 1/8 tsp Onion Powder
• 5-8 drops Stevia*

(* If you are not on a restricted diet, feel free to replace the Sour Cream with Miracle Whip and use Sugar in place of Stevia. You can also use a mixture of sour cream and plain Greek yogurt as well.)

 

Instructions:

• Shrimp: Rinse, remove tales and veins (if any) and chop in to small pieces.
• Celery: Wash and chop.
• Onion: Peel and dice.
• Lemon: Wash lemon, cut, and squeeze out juice (or use bottled lemon juice). 
• Sour Cream: Measure into a medium bowl then add the lemon juice and stir
• Spices: Measure into sour cream mixture and stir. Add Stevia to taste.
• Add shrimp, celery, and onion and stir until nicely blended.
• Chill and serve.
• Refrigerate leftovers (if there are any). 

It's ok to sample the shrimp!

 

 

Serving suggestions:

Put a scoop in a leaf of lettuce for a grain-free salad or wrap (or your favorite bread/tortilla).

Serve with Amaranth crackers (or your favorite crackers).

 

Keeps well in the refrigerator for about 4-5 days. Stir before serving as minor separation can occur.

 

 



 

There ya have it! Simple ingredients to make a delicious Shrimp Salad / Shrimp Dip!