This creamy keto shrimp salad also contains cauliflower and black olives – which may sound weird at first, but I promise it is on of the most delicious low carb summer salads you can imagine! Give it a try and see for yourself!
Feel free to use the jump to recipe button at the top to skip right to this keto shrimp salad recipe!
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 shrimp 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 salad 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 the shrimp salad 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 shrimp salad recipe at home, nor did I ever have it again at anyone’s house. Then a few weeks ago I was brainstorming keto recipe ideas for the blog, and I remembered it.
I decided to finally make a keto shrimp salad, 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 this keto shrimp salad is 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 keto shrimp salad months ago so we could have been enjoying it all Summer long!
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 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!
More Keto Shrimp Recipes
Cajun Shrimp Stuffed Mushrooms
Keto Coconut Shrimp with Dipping Sauce
Keto Bang Bang Shrimp – The Big Man’s World
Keto Thai Shrimp Cakes – Peace, Love and Low Carb
Print
Keto Shrimp Salad – Low Carb
- Total Time: 10 minutes
- Yield: 8 one cup servings 1x
- Diet: Diabetic
Description
This addicting keto shrimp 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.
Ingredients
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 tablespoon fresh dill, chopped
For the dressing:
- 1/2 cup mayonnaise
- 1/4 teaspoon celery seed
- 2 tablespoons lemon juice
- 2 teaspoons granulated sugar substitute (I use this one)
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- 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.
Notes
Approx nutrition info per serving: 182 calories, 14g fat, 2g net carbs, 13g protein
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: keto Salad
- Method: bowl
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 182
- Fat: 14g
- Carbohydrates: 2g net
- Protein: 13g
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Nan says
Delicious! Because we have vegetations in our group, I made two but substituted hearts of palm for the shrimp in theirs – it was enjoyed by everyone! Oh, I also added a bit of chopped radish, for color, to the vegetarian one.
Sarah in CA says
I have been making something similar for a number of years. This is very much like the “seafood” salad sold in our grocery stores. Your recipe is much better because there is no fake seafood like the store made salad. Cheers to another great recipe.
Mellissa Sevigny says
Thanks Sarah – you are right, maybe that’s why I liked it so much originally, it is very reminiscent of the seafood salad they sell in grocery stores and I used to love that stuff on toast when I was a kid!
Erika Demars says
HOw many people does this serve and what is the serving size?
Penny says
This is so delicious! I love the flavors the olives and dill add!
Sarita says
Love, shrimp, Love, cauliflower, Love black olives…I can tell this is going to be Awesome…cannot wait to try it
Muchas Gracias Amiga