Low-Carb Shrimp Salad

I’ve been making this keto shrimp salad on repeat lately, and it’s become my go-to lunch when I want something light but satisfying. The creamy sour cream base gets a serious flavor boost from fresh dill and a squeeze of bright lemon juice, making every bite taste like summer. Trust me, once you try this protein-packed salad, you’ll be meal-prepping it every week!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 38-44 g
• Fat: 18-22 g
• Carbohydrates: 16-20 g

Ingredients

For the dressing:

• 1/2 cup sour cream (I use Daisy for its clean flavor and thick texture)
• 2 tbsp lemon juice (freshly squeezed for brighter acidity)
• 1 tsp lemon zest (finely grated)
• 1 garlic clove (minced)
• 1 tsp dijon mustard (I prefer Maille for a more authentic bite)
• 1 1/2 tbsp fresh dill
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the salad:

• 1/2 cup celery (finely diced into 1/4-inch pieces)
• 1/2 cup cucumber (peeled and cut into 1/2-inch cubes)
• 1/3 cup red onion (finely diced)
• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch chunks)
• 1 medium avocado (cubed, optional for added creaminess)

For the garnish:

• additional fresh dill
• a pinch of smoked paprika

Step 1: Prepare the Creamy Dressing Base

• 1/2 cup sour cream
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1 1/2 tbsp fresh dill
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper

In a medium bowl, whisk together the sour cream, lemon juice, lemon zest, minced garlic, Dijon mustard, fresh dill, red pepper flakes, sea salt, and black pepper until well combined and smooth.

Taste and adjust seasonings as needed—the dressing should be tangy, herbaceous, and well-balanced.

I like to let this sit for a few minutes before adding the other ingredients so the flavors have time to meld together.

Step 2: Cook and Cool the Shrimp

• 1 lb shrimp, peeled and deveined

Bring a pot of salted water to a boil over high heat.

Add the shrimp and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque throughout.

Immediately drain the shrimp in a colander and transfer to a bowl of ice water to stop the cooking process.

Once cooled completely, drain again and pat dry with paper towels, then cut into 1/2-inch chunks.

This quick cooling prevents the shrimp from becoming rubbery and ensures a tender texture in the final salad.

Step 3: Prepare the Fresh Vegetables

• 1/2 cup celery
• 1/2 cup cucumber
• 1/3 cup red onion

While the shrimp cools, dice the celery into 1/4-inch pieces, peel and cut the cucumber into 1/2-inch cubes, and finely dice the red onion.

Keep the vegetables separate until assembly to maintain their individual textures and prevent the red onion from discoloring the other ingredients.

Step 4: Assemble the Salad

• cooked shrimp from Step 2
• prepared vegetables from Step 3
• creamy dressing base from Step 1
• 1 medium avocado, cubed

Add the cooked shrimp from Step 2 and the prepared vegetables from Step 3 to the creamy dressing base from Step 1, folding gently to combine without breaking up the shrimp or vegetables.

If using avocado for added creaminess, fold it in at the very end to prevent browning.

Taste and adjust seasoning if needed before serving.

Step 5: Finish and Serve

• additional fresh dill
• a pinch of smoked paprika

Transfer the shrimp salad to serving dishes or plates.

Garnish generously with fresh dill and a light sprinkle of smoked paprika for color and a subtle smoky note.

Serve chilled or at room temperature, depending on your preference.

Low-Carb Shrimp Salad

Delicious Low-Carb Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 4 servings

Calories 425 kcal

Ingredients

  

For the dressing:

• 1/2 cup sour cream (I use Daisy for its clean flavor and thick texture)
• 2 tbsp lemon juice (freshly squeezed for brighter acidity)
• 1 tsp lemon zest (finely grated)
• 1 garlic clove (minced)
• 1 tsp dijon mustard (I prefer Maille for a more authentic bite)
• 1 1/2 tbsp fresh dill
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the salad:

• 1/2 cup celery (finely diced into 1/4-inch pieces)
• 1/2 cup cucumber (peeled and cut into 1/2-inch cubes)
• 1/3 cup red onion (finely diced)
• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch chunks)
• 1 medium avocado (cubed, optional for added creaminess)

For the garnish:

• additional fresh dill
• a pinch of smoked paprika

Instructions

 

• In a medium bowl, whisk together the sour cream, lemon juice, lemon zest, minced garlic, Dijon mustard, fresh dill, red pepper flakes, sea salt, and black pepper until well combined and smooth. Taste and adjust seasonings as needed—the dressing should be tangy, herbaceous, and well-balanced. I like to let this sit for a few minutes before adding the other ingredients so the flavors have time to meld together.
• Bring a pot of salted water to a boil over high heat. Add the shrimp and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque throughout. Immediately drain the shrimp in a colander and transfer to a bowl of ice water to stop the cooking process. Once cooled completely, drain again and pat dry with paper towels, then cut into 1/2-inch chunks. This quick cooling prevents the shrimp from becoming rubbery and ensures a tender texture in the final salad.
• While the shrimp cools, dice the celery into 1/4-inch pieces, peel and cut the cucumber into 1/2-inch cubes, and finely dice the red onion. Keep the vegetables separate until assembly to maintain their individual textures and prevent the red onion from discoloring the other ingredients.
• Add the cooked shrimp from Step 2 and the prepared vegetables from Step 3 to the creamy dressing base from Step 1, folding gently to combine without breaking up the shrimp or vegetables. If using avocado for added creaminess, fold it in at the very end to prevent browning. Taste and adjust seasoning if needed before serving.
• Transfer the shrimp salad to serving dishes or plates. Garnish generously with fresh dill and a light sprinkle of smoked paprika for color and a subtle smoky note. Serve chilled or at room temperature, depending on your preference.