This oh-so-creamy and delicious salad is the perfect way to get your fix of seafood and veggies. And it’s so easy! With literally one step, you’ve made the absolute perfect side or easy lunch. This salad is also gluten-free, low carb, and keto, so you can feel good about eating it, too!
What Makes This Recipe So Good
Shrimp – Perfectly tender and full of delicious ocean flavor, shrimp is the perfect base for a fresh, summery salad. Mayonnaise – A good mayo with a rich, but not pungent or strong flavor makes this salad deliciously creamy and lets the other ingredients shine through. Red onion – Sweet and crisp, but with the traditional onion tang, red onions pair well with the salty shrimp. Cucumber – Lightly sweet with a great crunch, cucumber adds more texture and green to the salad. Minced dill – Dill adds a warm, green taste that brightens the other flavors. Lemon juice – Citrus juice really makes the other flavors pop, adding both sweetness and tartness to the salad. Feta – While the feta is optional, I highly recommend it for an extra burst of salty, tangy, deliciously cheesy flavor.
Chef’s Tip
Be sure to use a good quality mayo without a pungent or strong aftertaste!
How To Cook Shrimp
You can use precooked shrimp for this recipe, or you can cook your own. Here are a few easy methods:
On the stove: If you’re using frozen, let it thaw completely, then pat it dry. Heat a little oil in a large skillet until it’s shimmering. Add the shrimp and cook it 1-2 minutes on one side until it’s pink and no longer opaque. Flip with a pair of tongs and cook the other side. In the air fryer: Again, if you’re using frozen shrink, let them thaw and pat dry. Preheat your air fryer for a few minutes on 400° F. Toss the shrimp in some oil (like olive or avocado). Spread them in a single layer and cook for 3 minutes. The shrimp should be pink and no longer opaque. If they aren’t ready, shake the basket and cook for another 2 minutes. Test again.
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