This Paleo Shrimp Salad is something that I always love to make as a side for our Mother’s Day brunch. It’s light and a little different in contrast to the usual pancakes and fruit salads. I also like to make this for picnics or holidays where its nice to make some of the recipes a day ahead. So yea, PS, you can make this recipe a day ahead ;) As with all of our Paleo Effect recipes, using fresh herbs is always preferred, but if you have to use dried, start with less and add until you get the right amount of seasoning, as dried is always a little punchier!
I am waiting for my man to get home from playing golf with his friends so that we can go out and enjoy this beautiful weather! So while I wait, I thought I’d update our website and add a few of the new concoctions we’ve been working on. Sometimes, as much as I hate to be away from Angel, his absence makes me a better blogger. I’ll have to hug him later for that!
Paleo Shrimp Salad
30 raw Large Shrimp
Paleo Adobo Seasoning (for dusting the shrimp, about ½ tsp)
2 Tbsp Coconut Milk
4 Tbsp Paleo Mayo
1 Garlic clove
¾ tsp Dill
¾ cup Sweet Onion
1/3 cup Cucumber
1 small rib Celery
1 Tbsp White Wine (if you are OK with wine. If not, omit)
1/8 tsp Coarse Sea Salt
Coconut Oil Spray
Peel the raw shrimp and dust them with the Paleo Adobo Seasoning, coating lightly. Heat a pan to medium-high heat (about a 7-8 on my stove) and spray with coconut oil. Cook the shrimp for about 3-4 minutes on each side or under pink and cooked through. Remove from heat and set aside to let cool.
While the shrimp are cooling, mince the garlic, dice the onion and celery; and peel, de-seed and dice the cucumber. Put all ingredients in a bowl. Add the coconut milk, mayo and dill.
Next, dice the shrimp and add to the mixture. Chill and done!