Miniketo
ES

Keto Salads

Doris's Shrimp Salad

When the weather warms up, I find myself reaching for light, refreshing meals that won't derail my low-carb goals. This keto shrimp salad, with its creamy texture and hint of lemon, is a personal favorite. Stuffed into ripe tomato cups, it's a beautiful, protein-packed lunch that comes together in minutes. It’s perfect for meal prep or a quick weeknight dinner when time is short but flavor matters.

15 min Prep time 0 min Cook time 15 min Total time 6 Servings 320 Calories
Doris's Shrimp Salad

Ingredients

  • pound cooked shrimp, peeled, deveined, and cut into thirds
  • stalk celery, finely chopped
  • small onion, minced
  • teaspoons lemon juice
  • salt and pepper to taste
  • cup mayonnaise
  • small tomatoes

Instructions

  1. Step 1

    I start by chopping the cooked shrimp into bite-sized pieces—about thirds works well—and toss them into a mixing bowl. Next, I finely chop the celery and mince the onion, making sure they're small enough to blend into the creamy dressing. I add them to the shrimp along with the lemon juice, a pinch of salt, and a few cracks of black pepper. Then, I fold in a full cup of mayonnaise until everything is evenly coated. This is where patience comes in: I pop the bowl into the fridge for at least an hour, letting the flavors meld and the mixture chill completely. While it chills, I prepare the tomatoes. I slice the tops off and gently scoop out the insides with a spoon, leaving a sturdy shell. I set the tomato cups on a plate and refrigerate them too. Once the shrimp salad is cold, I spoon generous portions into each hollowed tomato. I like to garnish with a little extra pepper or a sprinkle of fresh herbs. Serve immediately on a bed of lettuce or enjoy as is.

Chef's Tip

For extra crunch, I sometimes fold in a few chopped almonds or pecans. If I have time, I let the shrimp salad sit overnight—the flavors deepen beautifully. Also, pat your shrimp dry before mixing to keep the salad from getting watery.

Storage Tips

Store any leftover shrimp salad in an airtight container in the fridge for up to 3 days. For best texture, keep the hollowed tomatoes in a separate container and fill them just before serving. The salad can also be enjoyed on its own without the tomatoes if they soften too much.

Variation Tips

Serve the shrimp salad over a bed of mixed greens or in crisp lettuce wraps for a lower-carb twist. Swap the shrimp for lump crab meat or diced cooked chicken to change up the protein. For a bit of heat, add a dash of hot sauce or diced jalapeños to the mixture.

Frequently Asked Questions