Shrimp Salsa Verde Salad Boats are paleo , low carb, shrimp salsa verde salad in endive boats.
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5 from 10 votes

Shrimp Salsa Verde Salad Boats

Shrimp Salsa Verde Salad Boats are a very simple to make, no bake, low carb, keto, paleo lunch or snack. Fresh, tasty, and made with healthy ingredients.Grain free and gluten free shrimp salad in a zesty, creamy, salsa verde with hints of lime. 
Prep Time15 mins
Total Time15 mins
Course: appetizers, gluten free, ketogenic, low carb option, lunch, paleo option, snacks
Cuisine: appetizer, lunch
Servings: 5
Calories: 197kcal
Author: Stacey

Ingredients

  • 1 lb 20-30 cooked wild-caught shrimp, tails off, peeled, deveined (thawed if using frozen)
  • cup salsa verde homemade or store-bought
  • 1 tbsp lime juice
  • ½ tsp sea salt
  • 3 tbsp mayonnaise
  • ¼ tsp black pepper
  • 10 to 12 Belgian endive leaves or romaine or butter lettuce cups
  • ½ avocado chopped
  • 1 tbsp cilantro chopped * optional garnish

Instructions

  • In a large mixing bowl combine: cooked shrimp, salsa verde, lime juice, and sea salt. Stir, cover and refrigerate for 10 to 15 minutes.
  • Add to a food processor: shrimp salsa mixture, black pepper, and mayonnaise. Pulse just a couple times until mixed.
  • Fill endive leaves or other lettuce cups (can use romaine or butter lettuce cups) with shrimp salad mixture.
  • Top each boat with chopped avocado and optional chopped cilantro. Serve.

Notes

*all nutritional data are estimates based on the products I used*
Yield: 10 boats, Servings: 5 servings, Serving Size: 2 boats. 1 g net carbs per serving. Amounts per 2 boat serving:

Nutrition

Calories: 197kcal | Carbohydrates: 4g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 187mg | Sodium: 581mg | Fiber: 3g | Sugar: 10g