Low Carb Po Boy Salad

Low Carb Po Boy Salad

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7 Responses

  1. bonappeteach dedi ki:

    This recipe was originally published here – [https://www.bonappeteach.co/low-carb-shrimp-po-boy-salad/#.XH_m3IhKgWU](https://www.bonappeteach.co/low-carb-shrimp-po-boy-salad/#.XH_m3IhKgWU)


    I love a good po’ boy sandwich, but didn’t want the bread! I made a salad with oven fried shrimp (you could use other seafood or chicken too for this) and all the fixings. I’m sure the shrimp would be awesome in an air fryer to if you have one (I do not). I topped it with a homemade keto friendly remoulade sauce (kind of like a tartar sauce) for the dressing.

    1 serving (4 total) was 9g fat, 2 net carbs, 43 g Protein

    Full recipe-

    ## Ingredients

    * 1 lb. Shrimp, peeled and deveined
    * 1 Egg
    * 1 1/2 cups Pork Rind Crumbs
    * 2 tsp. Old Bay Seasoning
    * 1 Head of Green Leaf Lettuce (or Romaine)
    * 1 Medium Tomato, sliced thin
    * 1/4 cup Pickles


    For the Remoulade:

    * 1 cup Avocado Mayo (can use regular as well)
    * 1/4 cup Dijon Mustard
    * 1 tbsp Lemon Juice
    * 1 tsp. Horseradish
    * 1 tsp Worcestershire Sauce
    * 4-5 dashes Tabasco Sauce
    * 2 tbsp. Diced Dill Pickle
    * 1 Garlic Clove, minced
    * 1 tbsp Green Onion, minced

    ## Instructions

    1. Prep the shrimp and pat it dry. In a bowl beat the egg and a second bowl, combine the pork rind crumbs and the 2 tsp of cajun seasoning.
    2. Dredge the shrimp by coating it in the egg wash, then in the pork rind crumbs. Place each piece of shrimp on greased, elevated cooling rack on a baking sheet (this allows for the whole shrimp to get crispy in the oven).
    3. Bake at 400 F for 10 minutes or until the shrimp are cooked through and the outside crumbs are crispy. Remove from the oven and set aside.
    4. While the shrimp are baking, prep the veggies. Chop the lettuce, slice the tomatoes, and toss on the pickles.
    5. In a small mixing bowl, combine all the remoulade dressing ingredients and mix until smooth,
    6. Top the salad with the oven fried shrimp and drizzle with the remoulade dressing and serve.

  2. CajunTisha dedi ki:

    This is a great option for Lent! Thank you!!

  3. Pickles in a salad, God, I love you. This looks seriously amazing!

  4. I’ve always wanted to try a Po Boy!
    I can’t stand pork rinds so I’ll have to make an adjustment or two but oh my god I need it!

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