This is one of those moments where I’m going to go full food blog and tell a story. If you’re not here for this, feel free to click that “Jump to Recipe” button, and I promise I won’t be offended.
My name, as you might have surmised, is not Kimberly. Back when I was 18 years old, I lived in Myrtle Beach, South Carolina for several months. I ended up working at a small and long since closed cafe called Wild Clover. I owe a lot to that job. I was kind of a messed up kid, and the owner, Kimberly, took me under her wing. I was a bit of a project for her. Eventually, thanks to her guidance, I ended up back in Ohio, and now I have a really good life. So I owe her a lot, and the least I can do is make sure she gets credit for this recipe, because I used to eat way too much of it while I was working there.
That cafe’s gimmick was that all the meals were low-fat, and she did a damned good job of it. She sourced her bread for her sandwiches locally, and it was freaking delicious. She made her own salad dressings, soups, everything. There was also a coffee bar and she sold natural supplements, too. It was very 90s. Obviously, I’m not restrained by having to stick to low-fat. Quite the opposite, in fact. So recreating this shrimp salad wasn’t at all difficult. It’s just a few ingredients, and you can serve it over greens, or do what I did and make a wrap out of it with a NuCo coconut wrap. If you do dirty keto, there are plenty of low-carb wraps available as well, like these tortillas with 5 net carbs per piece, or this pita bread with 4 net carbs per piece. The best part is that this is still pretty low in calories, even with the full-fat mayonnaise, so it’s perfect for the 1200 is plenty crowd.
To start the shrimp salad, get yourself a pound of cooked shrimp, tail off. You don’t need huge shrimp for this. Go cheaper and get the smaller size, because they’re easier to eat. Just don’t get those tiny salad shrimp, because the other ingredients will overwhelm them. Put the shrimp in a bowl. Add a half cup of chopped celery, a half cup of chopped red onion, and ten queen sized or 15 regular sized pimiento stuffed olives, sliced in half lengthwise. Then stir in 4 tablespoons of mayonnaise (I like avocado oil mayonnaise for clean eating purposes) and several grinds of white pepper, and you have Kimberly’s shrimp salad, or at least the best approximation I can make given my 25-year gap in memory.
Kimberly’s Southern Shrimp Salad
Ingredients
- 1 pound cooked shrimp see notes above
- 1/2 cup celery chopped
- 1/2 cup red onion diced
- 10 large pimiento-stuffed olives
- 4 tbsp mayonnaise
- white pepper to taste
Instructions
- Chop the celery and onions and cut the olives in half lengthwise.
- Remove the tails from the shrimp, if necessary, and place into a mixing bowl.
- Add the celery, onion, olives, and mayonnaise, and stir to combine. Add white pepper, stir again, and serve.
- Macros per serving: 216 calories, 2 grams net carbs, 19 grams protein, 15 grams fat.
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