Shrimp Salad
Serves: 4-5 dinner portions
  • 2 lbs. wild caught shrimp, cleaned and peeled
  • ¾ cup grated carrot
  • ¾ cup diced celery
  • ½ cup minced cilantro
  • 1-2 cloves garlic, pressed or minced
  • juice of 1 lemon
  • 2½ tablespoons of e.v.o.o.
  • salt, to taste
  • avocado, optional
  1. Bring medium pot of salted water to boil. Have an ice bath ready - the shrimp will cook really fast.
  2. Once boiling, drop in shrimp. Cook for about 1-2 minutes, or until shrimp are pink and edges are curled up.
  3. Scoop shrimp out of hot water and immediately place into ice bath to cool.
  4. Once cooled, drain shrimp and pat dry with paper towels.
  5. Chop the shrimp into small pieces. Add the rest of the ingredients and mix well. Cover and refrigerate for about an hour.
  6. Serve atop lettuce as a salad, or in large leaves of lettuce as a wrap.
  7. Add chopped avocado on top if desired.
Recipe by my BIG FAT grain free life at