Growing up in a large family with little money, I don’t think I even tasted shrimp until I was in my early teens. The first time was in a pasta salad that I ate at a friend’s house down on the CT shore and I remember it to this day.
It was a simple recipe of penne pasta, shrimp, canned black olives, and mayonnaise. I was skeptical at first – though I was interested in trying shrimp, the black olives and mayonnaise dressing seemed like a weird combination to me.
Eventually, after I ate the more familiar hot dog and potato salad on my plate, I finally gave it a shot.
The shrimp itself was delicious, but I was also pleasantly surprised to find that the combination of shrimp, black olives, and mayonnaise was incredible!
That experience stuck with me as a culinary milestone even years later, not only because it was the first time I ever tasted shrimp, but also because it opened my eyes to experimenting with ingredients that wouldn’t typically be combined to make something new and interesting.
I’m not sure why, but I never attempted to make that recipe at home, nor did I ever have it again at anyone’s house. Then a few weeks ago I was brainstorming low carb recipe ideas for the blog, and I remembered that salad.
I decided to finally make it – but with my own keto friendly spin, subbing cauliflower for the pasta and adding a few other flavors to bring it all together.
It was a huge hit! Forget about the fact that it’s low carb and gluten free – no matter what you’re way of eating, this is the perfect summer BBQ and picnic salad!
Hearty from the cauliflower, it’s also creamy and refreshing with a tangy sweetness that keeps it from being heavy.
The olives add a savory brininess that complements the cool snap of the shrimp in every bite – and the hint of dill marries it all together and keeps you coming back for more.
Seriously addicting, I wish I’d made this months ago so we could have been enjoying it all Summer long!
Depending on where you live, there are at least a few weeks left of Summer weather for you to make this low carb cauliflower salad and have it with some friends on the patio or at the beach.
Just be sure to keep it cold since seafood and mayonnaise, while delicious together can be dangerous if left out in the heat.
I’ll be interested to see which of you Peeps are intrepid enough to try this unusual combo and report back with your feedback! I think you’ll be as pleasantly surprised as I was at how amazing it is, but either way let me know what you thought in the comments!
Creamy Shrimp and Cauliflower Salad – Low Carb
- Yield: 8 one cup servings 1x
This addicting keto friendly salad features cauliflower, shrimp, and black olives in a creamy tangy dressing. Low carb, gluten free, nut free, dairy free, Paleo and Atkins Diet friendly.
For the salad:
- 5 cups cauliflower florets, cooked and chilled
- 2 cups cooked large shrimp (approx. 1 lb) chilled and cut in half lenthwise
- 1/3 cup diced celery
- 1/2 cup sliced canned black olives
- 1 Tbsp fresh dill, chopped
For the dressing:
- 1/2 cup mayonnaise
- 1/4 tsp celery seed
- 2 Tbsp lemon juice
- 2 tsp granulated sugar substitute (I use this one)
- 1 tsp apple cider vinegar
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- Combine the salad ingredients in a large bowl and toss gently.
- Combine the dressing ingredients in a small bowl and whisk together until smooth.
- Pour the dressing over the salad and stir gently until well coated.
- Chill for half an hour if possible to let the flavors meld.
- Serve cold.
Approx nutrition info per serving: 182 calories, 14g fat, 2g net carbs, 13g protein
- Category: Low Carb Salad
- Cuisine: American
Can’t get enough low carb shrimp recipes? Try my Low Carb Bang Bang Shrimp with Asian Slaw, Shrimp and Chorizo Dirty Rice, Shrimp Fra Diavalo over Spaghetti Squash, or Brazilian Shrimp Stew recipes next!
New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
To get more great recipes for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!
Erika Demars says
HOw many people does this serve and what is the serving size?
This is so delicious! I love the flavors the olives and dill add!
Love, shrimp, Love, cauliflower, Love black olives…I can tell this is going to be Awesome…cannot wait to try it
Muchas Gracias Amiga
Great tasting salad , one of my favorites!
Loved it! I added shredded cheddar, and served it over some shredded romaine. Thanks for the recipe!
Curious about how long I should cook the cauliflower? Can’t wait to try this recipe!
I really want to try this, but I hate olives. Any substitution recommendations?
I make a similar salad but I use green peas instead of black olives.
I made this the other night and it was very good. I hadn’t seen this recipe yet, but I thought I would give the cauliflower a try as a substitute for the bowtie pasta I would have used in the past. I couldn’t believe how incredibly good this was!!! I did use salad dressing (2 carbs) and mixed it 1/2 with sour cream for the dressing. It was very good. I used imitation crab. I didn’t try the dill, didn’t think of it, but it sounds great. Maybe a bit of garlic powder, too.
We used to have a pasta and shrimp salad growing up with green peppers. I loved it so happy to have found this recipe. It was so good! This will be a regular on our menu.
I made it and it was delicious! I am one of those goofballs who doesn’t thoroughly read recipes first. So I get up Sunday morning thinking I will just throw this together before church. Oops! The shrimp has to be cooked and cooled first – duh! Oops! The cauliflower has to be cooked and cooled first. I overcooked the cauliflower a bit but the salad was still well received. A couple days later I found Asiago cheese in my fridge which my memory thought I had gotten for this recipe so I chopped some up and threw it in to what was left of the salad without first consulting the recipe. Interesting flavor combination but not one I would recommend. I have a long history of not really paying attention to recipes and having some hilarious outcomes. :)
Kim | Mom, Can I Have That? says
This sounds great. Mykids have been begging me to make shrimp and honestly, with it so hot outside right now, I’m not feelin’ it. This recipes solves the problem. Can’t wait to try!
ok this is the variation i made, cuz of course, no shrimp here lol
2 cans albacore tuna
15oz can artichokes, drain n coarse chop (sumone ate my olives i KNOW i had)
i made homemade mayo too, super easy with a stickblender.
i pigged out :) n kids liked it yay
Mellissa Sevigny says
Sounds delicious Helene, I’ll have to try your version too!
Its pasta salsd with cauliflower…and i just happen to have sum roasted cauli in the fridge! YAY
Ive been wanting pasta salad, that olive and pepperoni combo, but shrimp instead sounds YUM
Saved my day again with cauli LOL