Preparation Time: 10 minutes Cooking/Chill Time: 1 hour 10 minutes Serving: 2 Nutrition: 101 calories | 8g fat | 21g protein
Ingredients:
- 1 cup (1.0 oz / 30g) watercress leaves
- 2 tbsp. (0.6 oz / 17g) capers
- 0.5 lb (8 oz / 225g) shrimp, cooked and peeled
- 1 tbsp. (0.1 oz / 3g) fresh dill, chopped
- 0.25 cups (2.0 oz / 57g) mayonnaise
- 0.5 tsp. (0.1 oz / 2.5g) apple cider vinegar
- 0.25 tsp. (0.02 oz / 0.6g) sesame seeds
- 1 tbsp. (0.5 oz / 15g) lemon juice
- 2 tsp. (0.1 oz / 3g) stevia
- 0.1 tsp (0.02 oz / 0.5g) black pepper
- 0.1 tsp (0.04 oz / 1.0g) salt
Directions:
- In a large mixing bowl, combine 1 cup (1.0 oz / 30g) of fresh watercress leaves, 0.5 lb (8 oz / 225g) of shrimp, and 1 tbsp. (0.1 oz / 3g) of dill.
- In a separate small bowl, whisk together the dressing ingredients: 0.25 cups (2.0 oz / 57g) of mayonnaise, 0.5 tsp. (0.1 oz / 2.5g) of apple cider vinegar, 0.25 tsp. (0.02 oz / 0.6g) of sesame seeds, 1 tbsp. (0.5 oz / 15g) of lemon juice, and 2 tsp. (0.1 oz / 3g) of stevia.
- Season the dressing mixture with 0.1 tsp (0.02 oz / 0.5g) of black pepper and 0.1 tsp (0.04 oz / 1.0g) of salt, whisking continuously until the dressing is completely smooth.
- Drizzle the tangy lemon dressing over the watercress and shrimp mixture, using tongs to gently toss and ensure every leaf and shrimp is evenly coated.
- Cover the bowl tightly and refrigerate for 1 hour to allow the flavors to marry and chill perfectly.
- Remove the bowl from the refrigerator, evenly distribute the 2 tbsp. (0.6 oz / 17g) of capers over the top as a garnish, and serve immediately.
Nutritional Information (Per Serving)
- Calories: 101 kcal (Note: Calculated using light/low-fat mayonnaise to keep the dish lean!)
- Carbohydrates: 2g
- Protein: 21g
- Fat: 8g
Chef's Pro Tips
- Dry Your Greens Thoroughly: Make sure your watercress is completely dry before tossing. Any residual water on the leaves will dilute your tangy lemon dressing and prevent it from clinging properly.
- Perfectly Plump Shrimp: If you are cooking raw shrimp from scratch, poach them gently in lightly salted water just until they turn pink and opaque. Overcooking seafood will make it rubbery, which compromises the delicate texture of the salad.
- Don't Rush the Chill: Don't skip the 1-hour refrigeration time! This resting period is crucial for allowing the lemon juice, dill, and capers to penetrate the shrimp and marry the flavors together.
- Emulsify for a Silky Coat: Whisk the mayonnaise, apple cider vinegar, and lemon juice vigorously before adding it to the bowl. The sesame seeds and seasonings should be evenly suspended in the dressing so you get a consistent flavor profile in every single bite.
Frequently Asked Questions (FAQ)
Can I make this Watercress & Shrimp Salad ahead of time? Yes, you can easily prep the components ahead of time! However, to maintain the crispness of the watercress, I highly recommend storing the dressed shrimp and the greens in separate airtight containers. Toss them together right before serving so the delicate leaves don't wilt.
What is a good substitute for watercress in this recipe? If you can't find fresh watercress at your local grocer, baby arugula is your best substitute. Arugula perfectly mimics the natural peppery, slightly bitter bite of watercress. Baby spinach is also a great option if you prefer a milder, sweeter flavor profile.
Is this Watercress & Shrimp Salad keto-friendly? Absolutely. Because this recipe utilizes stevia instead of refined sugar and relies on naturally low-carb ingredients like shrimp, capers, and mayonnaise, it is an excellent fit for a ketogenic or low-carb lifestyle.
How long does this seafood salad last in the fridge? For optimal freshness and food safety, you should consume this shrimp salad within 2 days. Always store any leftovers in a sealed, airtight container in the coldest part of your refrigerator.
