Low Carb Shrimp Salad with Aioli Mayonnaise
Savor the perfect balance of freshness and indulgence with this Low Carb Shrimp Salad with Aioli Mayonnaise. Packed with succulent skillet-seared shrimp, crisp mixed greens, juicy cherry tomatoes, and creamy avocado, this salad is as nutritious as it is flavorful. The homemade aioli mayonnaise, made from scratch with egg yolk, garlic, Dijon mustard, and avocado oil, adds a rich, velvety finish that elevates this dish to gourmet levels. Ready in just 30 minutes, this recipe is a dream for those following a low-carb or keto diet, offering a light yet satisfying meal that’s perfect for lunch or dinner. Serve it as a vibrant centerpiece at your next gathering or enjoy it as a solo indulgence—either way, it’s sure to become a go-to favorite!
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Recipe Information
Ingredients
- 500 grams Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cloves Garlic cloves, minced
- 1 large Egg yolk
- 150 milliliters Avocado oil (or neutral-flavored oil)
- 1 teaspoon Dijon mustard
- 150 grams Mixed salad greens
- 200 grams Cherry tomatoes, halved
- 1 medium Cucumber, thinly sliced
- 1 large Avocado, diced
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
1. Prepare the shrimp: Rinse and pat dry the shrimp. In a bowl, toss shrimp with olive oil, 1 tablespoon of lemon juice, salt, and black pepper.
2. Cook the shrimp: Heat a non-stick skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side or until they turn pink and are opaque. Remove from heat and let cool slightly.
3. Make the aioli mayonnaise: In a clean bowl, whisk together the egg yolk, minced garlic, and Dijon mustard. Slowly drizzle in the avocado oil, whisking constantly, until the mixture thickens and emulsifies. Stir in the remaining 1 tablespoon of lemon juice and season to taste with salt and pepper.
4. Assemble the salad: Arrange the mixed salad greens, halved cherry tomatoes, cucumber slices, and diced avocado on a large serving platter or in individual bowls.
5. Add the shrimp: Top the salad with the cooked shrimp.
6. Dress the salad: Drizzle the aioli mayonnaise over the salad. Garnish with chopped fresh parsley, if using.
7. Serve: Serve the salad immediately and enjoy your delicious low-carb meal!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 12.4 g | 4% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.1 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
