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prep time
1 h 15 min
cook time
5 min
ready time
1 h 20 min
Keto Creamy Shrimp Pasta Salad
This is a simple Keto pasta salad recipe you can make during warm summer months or during colder months when seafood tends to be eaten more often. Thankfully, shrimp is a year-round protein that is usually plentiful and abundant, and it tastes great with the other ingredients in this pasta salad. Included in the side dish are chopped celery, broccoli, and tomatoes for crunchy textures and bright flavors. The creamy marinade is made with high-fat mayonnaise, a blend of seasonings, and a strong lemon flavor. Keep the finished recipe chilled until serving. Enjoy it as part of your lunch break, as a snack between meals, or as a small meal before a workout. You can meal prep with this Keto recipe as well.
Serving Suggestions
This Keto pasta salad is best served chilled or cold. However, if it’s stored in a glass container, it can stay colder for longer if you need to serve it on a table or countertop for a group. This is a great side dish to include in your meal prep recipes as well because it can keep for up to 5 days in the refrigerator. Since there is little protein per serving, you can enjoy the pasta salad alongside another pescetarian or meat dish with high fat.
Other Low-Carb Ingredients
Pasta salad is customizable, so make ingredient substitutions or add on a little more to adjust this recipe to your tastes. Other Keto vegetables that can be included in the pasta salad are mushrooms, cauliflower, green beans, zucchini, asparagus, spinach, and arugula. Depending on the time of year it is, you can choose seasonal ingredients that will taste best with the shrimp. If you’d like to use less mayonnaise, you can substitute some of it with extra virgin olive oil.
Net Carbs
2 g
Fiber
1.3 g
Total Carbs
3.5 g
Protein
3 g
Fats
16.9 g
174 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw Shrimp
8 large
Salt
0.25 tsp
Black pepper
0.13 tsp
Onion powder
0.13 tsp
Garlic powder
0.13 tsp
Olive Oil
1 tsp
Celery
2 oz
Broccoli, raw
2.5 oz
Grape tomato
2 oz
Mayonnaise
6 tbsp
Lemon juice
1.5 tsp
Salt
0.25 tsp
Black pepper
0.13 tsp
Garlic
0.5 tsp, chopped
Crushed Red Pepper Flakes
0.13 tsp
Onion powder
0.13 tsp
Scallions
0.13 cup, chopped
Shirataki Noodle
4 oz
Recipe Steps
steps 3
1 h 20 min
Step 1
Prepare the shrimp first by peeling and deveining them if necessary. Toss the shrimp in a mixing bowl with salt, pepper, onion powder, and garlic powder. Heat the olive oil in a pan over medium-high heat, then add the seasoned shrimp into the pan. Cook the shrimp on one side until the spices just turn golden brown (about 90-120 seconds), then flip them over. Cook the shrimp on the other side for another 60 seconds or until the shrimp are just done, then set the shrimp aside to cool.Step 2
While the shrimp are cooling, prepare the rest of the pasta salad. Dice the celery, mince raw broccoli florets, and halve or quarter whole grape tomatoes. Add these ingredients to a large mixing bowl along with mayonnaise, lemon juice, salt, pepper, minced garlic, red pepper flakes, onion powder, and chopped green onions. Once the shrimp are cooled, chop them into bite-sized pieces, and add the chopped shrimp to the mixing bowl. Fold the ingredients together until they’re coated in the mayonnaise and seasonings.Step 3
Prepare the shirataki noodles by draining them from their packaging, rinsing them, and boiling them for just 2-3 minutes in water on your stove. Your brand of shirataki noodles should have cooking directions on their packaging. In this recipe, macaroni-shaped noodles were used, but you can use any style of shirataki noodles without altering your macros. Drain and add your cooked noodles to the mixing bowl. Gently fold the pasta into the bowl so the noodles aren’t damaged. Set the pasta salad in your refrigerator to chill for at least 1 hour before serving cold.
