If you loved my last post about the Thai Red Curry Soup, brace yourselves for this Shrimp Salad Recipe that will redefine lunch. This shrimp salad is perfectly seasoned, packed with fresh ingredients, and simply divine.
This is lunch reimagined: succulent shrimp mixed with fresh herbs and veggies wrapped up in a lettuce cup, like a delicious gift for your taste buds.
This shrimp salad recipe is LOW CARB, KETO-FRIENDLY and GLUTEN-FREE.
Why this low-carb shrimp salad recipe is a "Must Try."
How Many Average Carbs Are In Shrimp Salad?
Let's take a look at the numbers. If this recipe is made with sugar-free mayo and fresh ingredients, it's got about 2-3 grams of net carbs per serving. This accounts for all the veggies, shrimp and the mayo. Super keto-friendly and definitely low carb.
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Is Shrimp a Low-Carb Protein?
What Can You Eat as a Side Dish With Shrimp Salad That Is Also Low Carb?
You can pair this shrimp salad with salted cucumber slices or celery sticks. Want something a bit more fun? How about a side of grilled asparagus or zucchini. One of my favorites is to slice up some fresh tomato sprinkled with salt. The contrast in acid between the shrimp salad recipe and sliced tomatoes is amazing.
What is the best type of shrimp to use for this shrimp salad recipe?
Pre-cooked shrimp are your go-to for this recipe. It makes the whole thing effortless—no fuss, no muss. Ensure they’re peeled, deveined, dried, and diced before adding to the salad.
I've used medium-sized shrimp, which equates to a 41-50 count per pound. This is for peeled shrimp.
How to make this shrimp salad recipe in just 10 minutes
Tips for Making this Shrimp Salad Recipe
- Use Fresh Ingredients: The freshness of your veggies and herbs will make or break this dish. Get creative and use some parsley, basil, or other fresh herbs too!
- Mayo Moderation: Too much mayo can drown out your flavors. Start with a small amount and adjust. The worst bite has too much mayo and too few shrimp.
- Season Generously: Don't skimp on the lime, salt, or pepper. A well-seasoned dish pumps the flavor right up.
- Lettuce Choice Matters: Go for a lettuce that can hold its own—like romaine. Wimpy lettuce can't bear the weight! Remember, the lettuce is simply a delivery vehicle that adds some nice crunch to the shrimp salad!
- Chill Before Serving: Let the salad sit in the fridge for about 30 minutes to meld those flavors together.
- Avoid Direct Sunlight: If you're taking this salad to a BBQ or summer party, place it out of direct sunlight in a cool spot. The shrimp and mayo have a natural aversion to getting warm, and this could result in an unpleasant experience!
Want more Awesome lunchtime salads? Try these delicious recipes:
The Best Egg Salad Recipe: Everyone who tries this egg salad recipe comes back for more. You'll love it.
Low-Carb Tuna Salad: Simple. Delicious. Packed with flavor. Yum.
Rotisserie Chicken Salad Recipe: Amazingly juicy and ready for any lunchtime gathering. It is so good and is entirely low-carb, too.
Cucumber Feta Salad is the perfect side dish for lunch or light dinner. It's zesty, tasty, and easy to make.
Tomato Feta Salad: Looking for something just a bit different? Swap out the mozzarella with some feta, and your taste buds will tell you it's delightful!
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So, there you have it. A shrimp salad recipe that's not just low-carb but also a symphony of flavors perfect for the summer. If you're itching for another culinary adventure, you'll want to stick around. We've got a Roasted Eggplant & Burrata Appetizer that will knock your socks off. Trust me, you don't want to miss it. Subscribe to stay in the loop.
Shrimp Salad Recipe
With tender chunks of shrimp marinated in a zesty blend of lime and cilantro, this shrimp salad recipe pairs perfectly with the crispness of cucumber and celery.
A hint of chive adds a subtle kick, all rounded out with a touch of creamy mayo. It's not just lunch; it's a culinary experience that's both light on carbs and chock full of amazing flavor. Perfect for a summer soirée or when you need a burst of freshness any time of the year. Make it once, and you'll be hooked. It's that good.
Ingredients
- 1 lb pre-cooked shrimp, diced
- 1 cup mayonnaise
- 1 cucumber, seeded and diced
- 2 stalks of celery, diced
- 1 teaspoon celery seed
- Juice of 1 lime
- 2 tablespoons chives, finely chopped
- 2 tablespoons cilantro, finely chopped
- Salt and pepper to taste
Instructions
- Start by seeding and dicing the cucumber. Dice the celery and chop the chives and cilantro. Everything goes into a bowl large enough to hold the ingredients.
- Dice the shimp into bite-sized pieces and add to the bowl. Some people choose smaller shrimp and omit the dice... this is your choice. For non-diced shrimp, I would reduce the mayo quantity as there is less surface area to coat.
- Add the mayonnaise, lime juice and celery seed to the bowl. Mix gently until all of the surfaces are well-coated.
- Add salt and pepper to taste. If you want to level up the flavor, add in some chili flakes or a couple dashes of hot sauce.
- Cover the bowl and let it chill in the fridge for at least 30 minutes. This allows the flavors to come together.
- Serve in lettuce cups or freestyle it straight from the bowl. Either way, you're in for a treat.
Notes
- Shrimp Salad Too Thick: Add more lime juice if the salad is too thick. If it tastes too much like lime already, add one tablespoon at a time of water, mixing well to thin out the mayonnaise.
- I added too much lime: This happens occasionally to me, too. Try adding in a little more mayo and a touch more salt. The mayo will reduce the lime flavor and the salt will counter the sour. Before doing anything drastic, let it sit in the refrigerator for a bit to allow the flavors to calm down.
- Can I make this shrimp salad recipe in advance? If you make this in advance, mix all the wet ingredients, spices, and herbs in one bowl. Keep the chopped shrimp in another bowl and combine for about 30 minutes before serving. If not, the liquid is pulled from the shrimp, making it runny.
- What about other herbs? Sure, swap out the celery seed for fresh or dried dill. Remember that two tablespoons of fresh dill should be replaced by one tablespoon of dried. Otherwise, it will be overpowering.
- How long will this shrimp salad hold in the fridge? It will hold in the fridge for a couple of days, but the liquid from the shrimp and vegetables tends to be drawn out with the salt. If you want to serve again, drain the excess liquid and add some more mayo to rethicken. Taste, adjust the seasoning, and go.
- SERVING NOTE: This is a seafood and mayonnaise salad... keep it out of the sun and chilled.
This website provides approximate nutrition data and information for convenience and as a courtesy only.
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