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Shrimp Salad toast with tomatoes

Easy Shrimp Salad

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Created by Mariam E.
This Shrimp Salad is low carb and healthy so you can enjoy anytime during the day or night guilt free! It's perfect for lunch box and meal-prep.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 4 servings



  • 16 oz. extra small baby shrimps 100-150/lb., cooked
  • 1 large garlic cloves minced
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1 tsp. black pepper


  • 1/4 cup purple onion finely diced
  • 1/2 piece celery stick finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup green onion chopped


  • 1/4 cup mayo
  • 1 tsp. Dijon mustard-3 tbsps. lemon juice
  • 2 tbsps. olive oil
  • 1 garlic clove minced
  • 2 tsps. dill freshly chopped
  • 1/2 tsp. salt


  • Heat the olive oil in a pan and cook the shrimps for a couple of minutes. Add in the salt, black pepper, lemon juice and garlic. Continue to cook for another 2 minutes. Remove from the heat and let it cool down.
  • Meanwhile, dice the other ingredients: celery, red bell pepper, mice garlic, and chop the onions and dill.
  • In a dressing cup or food processor, prepare the dressing.
  • Place shrimps and the other ingredients in a bowl. Pour in the dressing and mix to coat everything well with the salad dressing.
  • Serve and enjoy!


  • Take care not to overcook the shrimp. It only needs a couple of minutes cooking, if they are overcooked they can become rubbery.
  • Cut the veggies in small dices of even sizes. This will make it easier to eat and the ingredients will be easier to combine.
  • I used a full fat mayo in this recipe as it is much creamier and richer, but you can use a low fat one if you prefer.
  • If you like to add a bit of heat, try adding in some finely chopped fresh jalapeno!


Serving: 1g | Calories: 286kcal | Carbohydrates: 4.5g | Protein: 21.8g | Fat: 19.9g | Saturated Fat: 3.2g | Sodium: 1368.6mg | Sugar: 1.9g
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