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keto shrimp & cauliflower salad with basil

Keto Shrimp & Cauliflower Rice Salad

  • Author: Mellissa Sevigny
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Category: keto salads


This Keto Shrimp & Cauliflower Rice Salad is the perfect low carb summer salad!  Paleo & Whole 30 if you omit the sweetener, it’s also Atkins friendly, dairy free, nut free and egg free too!



For the salad:

  • 4 cups riced cauliflower
  • 2 cups cooked shrimp, sliced in half lengthwise
  • 1 cup chopped red cabbage
  • 1/4 cup chopped fresh basil
  • 2 tablespoons grated pink grapefruit zest

For the vinaigrette:

  • 1/4 cup fresh pink grapefruit juice
  • 3 tablespoons avocado oil (or other light tasting oil)
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons granulated erythritol (omit if Whole 30)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt


  1. Combine the salad ingredients in a medium-sized bowl.
  2. Place the vinaigrette ingredients in a small blender or magic bullet and blend until smooth.
  3. Pour the vinaigrette over the salad and toss to coat.
  4. Serve chilled or at room temperature.
  5. Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze.


Net carbs per serving = 3g

*If omitting the sweetener for Whole 30, you can add more grapefruit juice until desired sweetness is reached.


  • Serving Size: generous 1 cup
  • Calories: 143
  • Fat: 10g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 9g

Keywords: salad, shrimp, seafood, cauliflower, easy, summer, keto, low carb, Atkins, paleo, whole 30, healthy