Description
This **Cold Shrimp Salad** is a light, refreshing, and protein-packed dish that’s perfect for lunches, brunches, or picnics. Juicy shrimp are tossed with crisp celery, red onion, and fresh dill in a creamy lemon-mayo dressing. Ready in under 30 minutes, this recipe is keto-friendly, low carb, and diabetic-friendly — a satisfying chilled dish you’ll enjoy all year round.
Ingredients
Scale
- 1 lb cooked shrimp (small or medium, peeled & deveined)
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely diced
- 1 tbsp fresh dill, chopped
- Salt & black pepper, to taste
- Optional: parsley, Old Bay seasoning, or garlic powder
Instructions
- Cook or prep shrimp: Boil or steam raw shrimp for 2–3 minutes until pink, or rinse and pat dry pre-cooked shrimp.
- Mix dressing: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper.
- Combine: Add shrimp, celery, and onion. Toss gently to coat evenly.
- Chill: Refrigerate for at least 20–30 minutes to let flavors meld.
- Serve: Enjoy in lettuce wraps, sandwiches, or over fresh greens.
Notes
- Do not overcook shrimp — they should be just pink and tender.
- Chill before serving for the best flavor and texture.
- Swap some mayo with cottage cheese or Greek yogurt for a lighter twist.
- Add crunch with cucumbers, peppers, or chopped pickles.
- Great make-ahead dish: prep dressing and veggies in advance, then mix before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Low Carb, Keto, Lunch, Side Dish
- Method: No-Cook / Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 160mg
Keywords: Cold Shrimp Salad, Keto Shrimp Salad, Shrimp Cold Dish, Low Carb Salad, Picnic Recipes