Smothered in a creamy ranch sauce and topped with bacon, This jalapeno popper salad is one that is tough to stop eating.
Jalapeno Popper Shrimp
Maybe you’re too tired to make jalapeno poppers but you’re still craving the flavors. Or maybe you’re tired of the same boring salad.
Maybe you want a different way to cook the shrimp that’s in your freezer. Well, this salad is the answer to all of that!
It’s made with large shrimp and sliced fresh jalapenos in a cheesy sauce.
If you pre-cook the shrimp, this recipe takes no cooking time. All you have to do is mix all the ingredients together and eat and you can make it as spicy or mild as you want.
If you want it to be spicier, add more jalapenos or mix in some poblano peppers. Or really amp up the heat by splashing your favorite hot sauce on top!
Jalapeno Popper Salad
I love jalapeno poppers so much that I’ve made a bunch of recipes inspired by them. My Keto Jalapeno Popper Baked Mini Sweet Peppers are bite-sized a full pretty mild but my Low-Carb Poblano Poppers have a lot more heat!
I even made some keto jalapeno popper soup to eat on cold days.
If the word salad makes you think of lettuce and carrots, think again! This salad is made with shrimp and peppers and a dressing – that’s it!
The dressing is completely homemade. In fact, you can use that dressing as a dip or on any other salad that you make.
Keto Shrimp Salad
This salad is really similar to my keto creamy shrimp salad. But the main difference is that this one is made with a spicy ranch dressing, and the other one tastes more like dill.
No matter how you make it, you can’t beat how satisfying a seafood salad (filled with shrimp) is.
Can you make it with a different kind of protein? Sure you can!
Try it with either chicken breast or even tuna in place of the shrimp. If you use a different type of protein, you could spread it on top of a low-carb tortilla or a piece of low-carb bread.
Spicy Shrimp Salad
I love spicy food and if I can turn a recipe into a spicy version, I will but my kids are completely different. They won’t eat spicy food.
Every recipe on my blog has the option to adjust the heat – including this shrimp salad. If you want this to be mild, leave the jalapenos out.
It will still taste just as zesty and robust without them. And if you want to make the salad fiery hot, add more jalapenos or even a dash of your favorite hot sauce.
Hot sauce has no carbs, so add as much as you want.
How To Store Leftover Shrimp
Honestly, this shrimp salad tastes best when it’s fresh (and it only takes a few minutes to mix everything together). To prevent the salad dressing from separating, I suggest storing the salad ingredients separately from the dressing.
Keep the dressing in a container that you can shake (without it leaking). It will separate as it sits in the fridge, but a good shake will mix it all together again.
Keep cooked shrimp in an airtight container. Keep the cooked shrimp in the refrigerator and eat them within three days.
Keto Jalapeno Popper Shrimp Salad Recipe
Below are the ingredients (and step by step pictures) that you’ll need to make this keto jalapeno popper shrimp salad recipe. Exact measurements and instructions are in the printable recipe card, just a little further below.
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
Net Carbs: 3 net carbs per serving
Ingredients:
- Small cooked shrimp tails removed
- Large jalapeno pepper finely diced
- Strips of bacon cooked and crumbled
- Green onions chopped
- Chili powder
- Cumin
- Paprika
- Ranch seasoning
- Shredded cheddar cheese
- Cream cheese softened
- Cottage cheese
- Salt and pepper to taste
Instructions:
Add the cream cheese, cottage cheese, chili powder, ranch seasoning, cumin, paprika and salt and pepper to taste to a food processor, and blend until smooth.
Place the shrimp, green onions, bacon, jalapeno and cheddar cheese into a large mixing bowl.
Stir in the cream cheese mixture until everything is combined well.
Serve immediately, or chill before serving if desired.
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Keto Jalapeno Popper Shrimp Salad
Smothered in a creamy ranch sauce and topped with bacon, This jalapeno popper salad is one that is tough to stop eating.
Ingredients
- 1 pound Small Cooked Shrimp tails removed
- 1 large Jalapeno Pepper finely diced
- 4 strips Bacon cooked and crumbled
- 1/4 cup Green Onions chopped
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Ranch Seasoning
- 1 cup Shredded Cheddar Cheese
- 3 ounces Cream Cheese softened
- 1/3 cup Cottage Cheese
Instructions
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Add the cream cheese, cottage cheese, chili powder, ranch seasoning, cumin, paprika and salt and pepper to taste to a food processor, and blend until smooth.
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Place the shrimp, green onions, bacon, jalapeno and cheddar cheese into a large mixing bowl.
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Stir in the cream cheese mixture until everything is combined well.
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Serve immediately, or chill before serving if desired.
Recipe Notes
Calories: 145 Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Shrimp Recipes
If you thought this keto jalapeno popper salad was delicious, then try these keto shrimp recipes next. They’re perfect for lunch, dinner, or a snack.
