I ketoized this from a shrimp and orzo salad by Ina Garten, swapping the orzo for cauliflower and keeping everything else close to the original. Keto shrimp and cauliflower salad turned out to be one of the recipes people ask me for by name at gatherings.
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This is the ideal dish for parties, gatherings, pot lucks, backyard BBQs, and it keeps well in the fridge so it’s a tasty pick for keto meal prepping, too. And, it rings in at just 4 net carbs per serving, so dig in!
Inspired by a recipe by Ina Garten, I ketoized her Roasted Shrimp & Orzo Salad, making it low-carb and keto-friendly. This is a fairly simple salad to make, but there are a few key steps to pulling it off.
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Chef Jenn’s Take on Shrimp and Cauliflower Salad
Overcooked shrimp is the easiest way to ruin this salad, and it happens fast in a hot oven. Shrimp goes from translucent to rubbery in a matter of minutes, so this is not a dish to walk away from while it roasts.
I slice the shrimp lengthwise from the back to the legs, cutting each one roughly in half. It stretches a pound of shrimp further across the whole bowl and helps it cook through evenly in just 3 to 5 minutes. Pull it the moment it turns opaque, then chill it right away.
For the cauliflower, blanch it briefly and toss it with the dressing while it is still hot, since hot cauliflower absorbs the dressing better than cold. Roasting the cauliflower instead of blanching works too, and gives it a nuttier, toastier edge if you want a different flavor.
This keeps well for a couple of days in the fridge. Give it a fresh squeeze of lemon right before serving if it has been sitting, since the dressing mellows over time.
What You’ll Love About Shrimp and Cauliflower Salad
- Makes a generous bowlful, so it’s built for a potluck, BBQ, or a table full of people.
- Most of the prep happens ahead of time, so the day of an event stays easy.
- Halves easily for a smaller batch on a weeknight or for keto lunches through the week.
Ingredients
- Cauliflower – Cut into small florets, stems saved for another recipe.
- Shrimp – Peeled and deveined, sliced lengthwise from back to legs to stretch the pound further.
- Feta cheese – Look for one that isn’t overly salty, since it plays a big flavor role here.
- Cucumber – Finely diced.
- Bell pepper – Diced, any color.
- Red onion – Diced small.
- Cherry tomatoes – Halved.
- Green onions – Sliced.
- Fresh dill and parsley – Fresh is worth it here. Dried works in a pinch, at about a third of the amount.
- Dijon mustard – Adds tang to the dressing without much added sugar.
- Lemon juice – Fresh squeezed, plus more for serving if the salad has been sitting.
- Olive oil – Divided between the shrimp and the dressing.
How to Make Shrimp and Cauliflower Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Cut the cauliflower into small florets, saving the stems for another use.
Whisk together the olive oil, lemon juice, and Dijon mustard until thickened, then stir in the fresh herbs and season with salt and pepper. Blanch the cauliflower in salted boiling water just until it returns to a boil, then drain immediately and toss with the dressing while still hot.
Peel and devein the shrimp, then slice each one lengthwise from back to legs. Toss with olive oil, salt, and pepper, and arrange in a single layer in an oven-safe dish.
Roast until just cooked through, about 3 to 5 minutes, watching closely so it doesn’t overcook. Remove and chill right away.
Dice the cucumber, bell pepper, and red onion, and slice the cherry tomatoes and green onions. Combine everything, including the shrimp and dressed cauliflower, in a large bowl and toss well. Chill before serving.
Make It A Meal
This goes well with just about anything off the grill. Kefta Beef Kabobs is my go-to, and Bacon-Wrapped Pork Tenderloin is a year-round favorite alongside it too.
For a heartier spread, Steakhouse Creamed Spinach rounds out the table nicely.
Storage
Store in an airtight container in the fridge for up to 4 days. Add a fresh squeeze of lemon before serving if it has been sitting a day or two. This does not freeze well, the lightly blanched cauliflower and other fresh vegetables lose their texture badly after thawing.
Add Preferred SourceRoasted Shrimp & Cauliflower Salad
Ingredients
- 4 cups cauliflower florets
- 1.5 cups cucumber finely diced
- 1 cup bell pepper diced
- 1/4 cup red onion diced
- 1 cup feta crumbled
- 1 pound shrimp peeled and deveined
- 12 each cherry tomatoes split in half
- 1/4 cup green onions sliced
for the dressing
- 5 tablespoons olive oil divided
- 1 tablespoon lemon juice or to taste
- 1 teaspoon Dijon mustard
- salt and pepper
- 3 tablespoons dill chopped
- 2 tablespoons parsley chopped
Instructions
- Cut a cauliflower into small florets, reserving stems for another recipe.
- To make the dressing, combine 4 tbsp of olive oil, lemon juice, and Dijon mustard, whisking until thickened. Add the herbs, and season with salt and pepper. Add more lemon to suit.
- Blanch the cauliflower florets in boiling, salted water. Simply bring a pot to a boil, drop in the cauliflower, and when it returns to a boil drain the cauliflower. Toss with the dressing and chill in the fridge.
- To make the shrimp: peel and devein a pound of shrimp. Slice the shrimp lengthwise from back to legs, cutting each shrimp in half. Toss with 1 tbsp of olive oil and season with salt and pepper. Arrange in a single layer in an oven-friendly dish and bake at 400-F for about 3-5 minutes or until cooked through. Do NOT overcook. Remove from the dish and chill, discarding any liquid.
- Dice the cucumber, bell pepper, onions, and slice the cherry tomatoes. Slice the green onion, and crumble the feta.
- Put all ingredients into a large bowl and toss to mix well. Season with salt and pepper, and chill before serving. Add a squirt of lemon to brighten up the flavor if you don’t serve this right away.
Notes
Recipe Card Tips
- Slice the shrimp lengthwise from back to legs. It stretches a pound of shrimp further and helps it cook through evenly and quickly.
- Toss the cauliflower with the dressing while it’s still hot from blanching. Hot cauliflower absorbs the dressing better than cold.
- Watch the shrimp closely in the oven. It goes from perfectly cooked to rubbery in just a couple of extra minutes.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
love that you have roasted the cauliflower first..that should give it a nice earthy flavor.
Did you roast the cauliflower or blanch it?
Hi Tina, Step 3 tells you how to deal with the cauliflower. In this recipe, I quickly blanched it. You could however, also roast it to give it a nutty toasty flavor. ~Jenn
This looks absolutely delicious. Looking for new ways to work with cauliflower as I think my family would like to try something other than the riced version. Thanks for sharing!
Cauliflower and shrimp is a combo I wouldn’t have thought of. Reading through the ingredients, I know I’d love this salad.
Love all of the fresh flavors of this salad! Perfect for the summer months. Thanks so much for sharing!
What a delicious way to use up shrimp! Mixed into a cauliflower salad is the perfect meal.