Lime and Dill Shrimp Salad with a Touch of Ginger

Shrimp salad makes a wonderful filling to your keto sandwiches or tortillas. You can serve it also as an appetizer or a light lunch.

This shrimp salad version gets tang from lime and zing from the ginger. Dill is a classic herb — and a perfect match — with shrimp. Don’t forget to check the tips for variations at the end of the post!

How to make this Lime and Dill Shrimp Salad with a Touch of Ginger

Salad with shrimp, also this one, is super-easy to make: just mix all ingredients, let the flavors mingle for a while — and that’s it!

For this salad, though, you need to grate the peel from lime and squeeze the juice. Luckily, that’s quickly done. Always, always remember to use organic citrus fruits. Not only do they taste better (call me crazy but in my mouth, non-organic citrus fruits taste ‘aggressive’), but they don’t contain the pesticides, herbicides, or other chemicals that the non-organic citrus fruits are handled with.

This recipe uses cooked salad shrimp that you can buy frozen and easily defrost under running warm water. However, feel free to use fresh shrimp and cook it first.

One thing still: this recipe makes two servings, so you might want to double or triple the recipe to feed more people, especially if you serve the dish as a light main course.

That’s it, let’s take a look at how to prepare this superb shrimp salad:

First, take an organic lime and grate the peel (only the green part!).

Place the peel into a small bowl (this is quite a big bowl, but it was the only one I had!).

Squeeze the juice from the lime.

Add the juice to the bowl with the lime peel.

Add 4 oz (115 g) cooked salad shrimp (I bought frozen cooked salad shrimp and defrosted it)…

…3 tablespoons olive oil, coconut oil, or MCT oil-based mayonnaise…

…3 tablespoons chopped fresh dill…

…and 1 teaspoon freshly grated ginger.

Mix…

…until well combined.

Cover with plastic wrap and place in the fridge for half an hour to let the flavors mingle.

Enjoy as a light lunch, appetizer, or as a filling in your keto sandwiches or keto tortillas.

 

How I came up with this easy shrimp salad recipe

Initially, I was planning to post a dessert recipe here on my blog this week. I collected some ideas and already gathered the ingredients when I suddenly found myself craving shrimp.

I remembered a fruity — yet keto — shrimp salad I made some weeks ago and now planned to make a variation on that. My fruity shrimp salad was just an extempore recipe that came out of a sudden, but the result was toothsome. This simple dish contained shrimp, mayonnaise, dill, freshly grated orange peel, and cayenne. I also added a couple of drops of stevia. The salad was delicious!

I thought I could post a variation here on my blog, well, maybe replace the orange peel with lime peel and add some lime juice to lend more tang. I bought the ingredients, drove to our summer house, and started planning actual experiments. However, I noticed I didn’t take stevia with me (a cardinal mistake! I usually have a bottle in the summer house, so I was relying on that, but now there was none), nor did I have cayenne pepper (which is also a staple of the summer house pantry).

Now what? Even the lime and dill would provide flavor to the shrimp salad, I wanted to add something to amp up the taste even more. I checked my pantry, and luckily, I had bought fresh ginger. That would be just the perfect natural flavor enhancer to my salad, I thought.

Without further ado, I calculated the amounts in my mind and created the recipe. The shrimp salad with lime, dill, and a little bit of ginger tasted so refreshing – even better than my first version with orange peel. Mayonnaise was perfectly tying the ingredients and the flavors together and lending richness. So simple, yet so perfect!

Here’s the recipe for you to enjoy:

 
 

Nutrition information	In total	Per serving if 2 servings in total
Protein	19.6 g	9.8 g
Fat	35.4 g	17.7 g
Net carbs	3.1 g	1.6 g
kcal	423 kcal	212 kcal

 

Tips for variation

You can certainly make the version I did with orange peel, cayenne, and stevia. In that case, omit the lime (both the peel and the juice) and the ginger. Use 1 teaspoon freshly grated orange peel from organic orange and add 5 drops (or to taste) stevia and a pinch of cayenne pepper.

Feel free to replace the lime with lemon. In that case, use 1-2 teaspoons freshly grated peel from organic lemon and 1 tablespoon freshly squeezed lemon juice.

Whichever version you make, you can add a drop or two stevia to lend some sweetness and to balance out the tangy flavors and the rich mayonnaise.

Any hot spice — like cayenne or chipotle — also balances out the tanginess and richness and provides a piquant kick.

General prattling

This week, I’ve been helping a lot my parents. You might remember I told that my mom broke her arm, and as she is a caretaker for my dad with dementia, she needs help in taking care of my dad and also in her everyday life. So, I have mainly stayed at my parents’ place this week to help both of them in addition to doing my regular work.

On Monday, I had a live session related to a Health Summit organized online here in Finland. The session was with Karita Aaltonen, a wonderful woman who has cured herself of the worst kind of brain cancer several years ago. She has been writing a lot about self-healing and done a great job helping other people as well.

Our Ketokamu online store has received plenty of orders, but as the products’ manufacturer is still having problems in packing the orders, I went again to their premises on Thursday and packed all our orders so that the customers receive them without too much delay. Again, I added these hand-written notes to each package:

I was staying in our summer house for a couple of days doing some cleaning and also working, like writing this blog post and taking the video and the photos. Talking about photos, I also took a photo of the display full of our Ketokamu treats: