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
- 1 lb 20-30 cooked wild-caught shrimp, tails off, peeled, deveined (thawed if using frozen)
- ⅓ 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
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.
*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:
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