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If you’re looking for a light and flavorful dish that’s perfect for any occasion, this Keto Seafood Salad is just the ticket! Packed with a mix of delicious seafood and fresh veggies, it’s a delightful way to stay on track with your keto diet while enjoying a refreshing meal. Plus, it’s super easy to whip up!
Why You’ll Love This Recipe:
This Keto Seafood Salad is the ultimate light yet satisfying dish. The combination of tender shrimp, crab, and crisp veggies, all enveloped in a creamy dressing, creates the perfect balance of flavors and textures. It’s a refreshing option for lunch, dinner, or meal prep, and can easily be customized with different ingredients. Whether you’re looking to stay on track with your keto lifestyle or just craving a flavorful, easy-to-make meal, this salad is sure to become a favorite!
My Personal Experience
This Keto Seafood Salad has become my go-to for days when I want something light yet satisfying. The combination of shrimp and crab with the creamy dressing hits all the right notes, and the crunch from the veggies keeps it refreshing. I’ve served it at gatherings, and it’s always a hit—guests love how versatile it is! Once, I even added a few slices of avocado, and it was a game-changer. This recipe proves that eating keto can be both delicious and easy to prepare!
Ingredients & Substitutions
- Shrimp – Cooked, peeled, and deveined. You can substitute with cooked scallops or even canned shrimp for convenience.
- Crab Meat – Fresh or canned crab works well; you can also use imitation crab if needed (check for carb content).
- Celery – Adds crunch; substitute with diced cucumber or jicama for a twist.
- Red Bell Pepper – Sweet and colorful. Yellow or orange bell peppers can also be used.
- Red Onion – Finely chopped for a mild kick. Substitute with green onions for a milder flavor.
- Fresh Parsley – For freshness; cilantro or dill can be great alternatives.
- Mayonnaise – Opt for sugar-free mayo to keep it keto. Greek yogurt can be used for a lighter option but will add some carbs.
- Dijon Mustard – Adds tang; whole-grain mustard or yellow mustard can be used instead.
- Lemon Juice – Freshly squeezed for brightness. Lime juice works in a pinch.
- Salt & Pepper – To taste; adjust as needed.
- Optional: Lettuce Leaves – Great for serving; butter lettuce or romaine work best.
Step-by-Step Guide: Bring Your Recipe to Life
- Prepare the Seafood
- If you’re using raw shrimp, boil them in a medium pot of salted water for 2-3 minutes until they turn pink and opaque. Drain and let cool. If using crab meat, make sure it’s pre-cooked.
- Chop the Vegetables
- While the seafood cools, chop the celery, red bell pepper, red onion, and parsley into small pieces. This adds great flavor and crunch to the salad.
- Mix the Dressing
- In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir well until everything is mixed together smoothly.
- Combine All Ingredients
- In a large bowl, add the cooked shrimp, crab meat, chopped vegetables, and parsley. Pour the dressing over the top and gently toss to coat all the ingredients evenly.
- Serve
- If desired, serve the seafood salad on a bed of lettuce leaves for a nice presentation. Enjoy it chilled!
Pro Tips for Perfect Results
- Use Fresh Seafood: Fresh seafood will elevate the flavor of your salad. If you have access to fresh crab or shrimp, go for it!
- Customize It: Feel free to add other ingredients like diced cucumber or avocado for extra flavor and texture.
- Chill Before Serving: Letting the salad sit in the fridge for about 30 minutes allows the flavors to meld together beautifully.
How to Store Your Dish for Maximum Freshness
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 2 days. The salad tastes even better the next day as the flavors develop!
Frequently Asked Questions
1. Can I use canned seafood?
Yes! Canned tuna or salmon can be great substitutes if you’re short on time. Just make sure to drain it well.
2. What can I serve with this salad?
This seafood salad is delicious on its own or can be served with low-carb crackers, in lettuce wraps, or even as a filling for low-carb tortillas.
3. Is this salad gluten-free?
Absolutely! All the ingredients in this seafood salad are gluten-free, making it a great choice for those avoiding gluten.
Essential Equipment You’ll Need for This Recipe
- Medium-Sized Pot: Perfect for boiling seafood to the right texture.
- Mixing Bowl: Helps in combining and preparing ingredients evenly.
- Knife and Cutting Board: Essential for chopping and prepping fresh ingredients.
- Serving Dishes: To present your keto meal beautifully.
Nutrition Information (per serving, based on 4 servings)
- Calories: 320
- Fat: 24g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
Keto Seafood Salad Recipe
Equipment
- Medium-Sized Pot
- Mixing bowl
- Knife and cutting board
- Serving Dishes
Ingredients
- 1 cup cooked shrimp (peeled, deveined)
- 1 cup cooked crab meat (or imitation crab)
- 1/2 cup celery (finely chopped)
- 1/2 cup red bell pepper diced
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley chopped
- 1/2 cup mayonnaise (sugar-free preferred)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Prepare the shrimp by boiling in salted water for 2-3 minutes until pink and opaque. Drain and let cool.
- Chop celery, red bell pepper, red onion, and parsley into small pieces.
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- In a large bowl, combine shrimp, crab meat, chopped vegetables, and parsley. Pour the dressing over and toss gently to coat.
- Serve chilled on lettuce leaves, or enjoy as is!
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