Sure, here's a recipe for a low-carb shrimp and egg salad with smoked paprika dressing, along with the cooking time and serving size information:
Cook time: 15 minutes
Serving size: 4
Ingredients:
For the salad:
1 lb cooked shrimp, peeled and deveined
4 hard-boiled eggs, chopped
2 stalks of celery, chopped
1/4 cup chopped red onion
Salt and pepper to taste
2 tbsp chopped fresh parsley
For the smoked paprika dressing:
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp smoked paprika
1 tbsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the cooked shrimp, chopped hard-boiled eggs, chopped celery, and chopped red onion. Season with salt and pepper to taste.
In a separate mixing bowl, whisk together the olive oil, apple cider vinegar, smoked paprika, Dijon mustard, minced garlic, salt, and pepper until well combined.
Pour the smoked paprika dressing over the shrimp and egg mixture and toss until evenly coated.
Sprinkle chopped parsley over the salad and serve.
This low-carb shrimp and egg salad is a great source of protein and healthy fats. The smoked paprika dressing adds a nice smoky flavor and pairs well with the shrimp and egg. This salad can also be customized by adding additional vegetables or substituting the shrimp for another protein source like chicken or tofu. Enjoy!