Note: for anyone that considers dairy not to be carnivore, this isn't full carnivore because that's the main ingredient and it isn't really separable.

• 6 precooked, frozen shrimp

• 1/2 cup cottage cheese

• 1 tablespoon sour cream

Put the shrimp in a cold water bath to defrost. They should still be cool to the touch but no longer frozen inside.

Mix the cottage cheese with the sour cream until evenly mixed.\

Add the shrimp to the salad mixture, stir, and eat.

This makes one serving with approximate 5.5 grams of carbohydrates, depending on the quality of the cottage cheese and sour cream.

So far this is just a fruit salad. The salamander part of the name comes from the addition in the not-so-carnivore version of the recipe below. But they're similar enough I didn't want to create separate pages. The idea for this one came to me from a time years ago when I had a fruit salad that someone put shrimp in. It was delicious.

• 6 precooked, frozen shrimp

• 1/2 cup cottage cheese

• 1 tablespoon sour cream

• 1/4 tsp of sugar-free orange gelatine powder

Put the shrimp in a cold water bath to defrost. They should still be cool to the touch but no longer frozen inside.

Mix the cottage cheese with the sour cream until evenly mixed.\

Add the sugar-free gelatine and whisk until any clumps have dissolved.

Add the shrimp to the salad mixture, stir, and eat.

This makes one serving with approximate 5.5 grams of carbohydrates, depending on the quality of the cottage cheese and sour cream. Also, read the sugar-free gelatine ingredients well, the quality of ingredients varies widely and the choice of artificial sweetener could pose a serious problem.

I find that adding a sweetener to the small amount of carbs will induce cravings for even more carbohydrates or other sweeteners, so I don't use any sweetener (coincidentally, nor shrimp) when I make this for myself. I recommend avoiding any sweetener, but if you do add some, add as little as possible. The 1/4 tsp of gelatine is just a suggested amount that provides the flavor and color to complete the recipe.

Because the serving size is so small (approximately 128g) it's tempting to double it, which brings the total carbohydrates up over 10g. While this sounds like a low amount, compare this to heavy cream with 6.6 grams per cup of cream -- that's a fair amount of ice cream! -- so I don't consider this to be low sugar and it's something to be cautious about.

As for the shrimp, I don't add that because I still have a mild reaction to it. I occasionally try shrimp to see how badly my body reacts to it, and it was an extremely mild reaction on my most recent attempt, so I might be able to try the fruit salad version of the recipe in the not-too-distant future. That's pretty much what had me thinking about how to adapt the recipe.

Tags: cookbook, carnivore

created: 2025-08-07

(re)generated: 2026-07-17