Low Carb Shrimp Po' Boy Salad

This Low Carb Shrimp Po' Boy Salad features all the best parts of the classic sandwich, just without the extra carbs (aka bread). This salad features a crunchy bed of lettuce, sliced tomatoes, pickles, and oven fried shrimp all topped with a low carb tangy remoulade dressing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the shrimp and pat it dry. Coat it in 1 tsp. of the Cajun dry rub and the arrowroot powder.

Step 2

In a bowl beat the egg and in a second bowl, combine the pork rind crumbs and 1 tsp. Cajun Dry Rub.

Step 3

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).

Step 4

Bake at 400 F for 10 minutes or until the shrimp are cooked through and the outside crumbs are crispy. Alternatively, air fry according to your manufacturers instructions.

Step 5

Remove from the oven and set aside when cooked, opaque, and crispy.

Step 6

While the shrimp are baking, prep the veggies for your salad. Chop the lettuce, slice the tomatoes, and toss on the pickles.

Step 7

In a small mixing bowl, combine all the remoulade dressing ingredients and mix until smooth.

Step 8

Top the salad with the oven fried shrimp and drizzle with the remoulade dressing and serve.

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