Growing up, I loved when my parents would buy Seafood Salad at Sam’s Club. It was seriously a childhood favorite for me. I would slap a big spoonful on top of a cracker and my day was made. My Shrimp Salad Cucumber Bites is my healthy twist on the traditional full fat seafood salad.
Not only is this shrimp salad super easy to make, it only requires minimal ingredients. To make it even better, it is also Whole30, Keto and Paleo compliant. First, I chop a pound of cooked shrimp and add in my homemade mayo, red onions, celery and Old Bay Seasoning and mix together. That’s it, that simple. Additionally, I find that this salad is even better if it sits in the fridge over night.
What are other ways to use this shrimp salad?
- Use as a dip with plantain chips
- Throw on top of lettuce and eat as a beautiful salad
- Add to a couple slices of gluten free bread to make a delicious seafood sandwich.
- Cut other veggies of choice such as bell peppers or celery.
- Scoop into a bowl and sit down with a spoon and eat it straight. It is seriously that good.
How long does this shrimp salad last in the fridge?
For me, I play it safe and don’t go over 3 days. However, it is so darn good, it is usually gone the day it is made. As far as storage, I recommend using a glass container. Be sure to store the shrimp salad separate from the cucumber bites. If you store the salad on top of the cucumbers, you will have a lot of water drain out of the cucumbers. Be sure to build these bites right before serving.
In conclusion, if you are looking for the perfect appetizer for the Super Bowl or Backyard BBQ, give these Shrimp Salad Cucumber Bites a try. They are full of flavor and will satisfy all your seafood cravings.
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Love this recipe? Be sure to check out my other favorites:
- Bang Bang Shrimp Salad (W30, Keto, Paleo)
- Cajun Shrimp Foil Packets (W30, Keto, Paleo)
- Lemon Pepper Shrimp (W30, Keto, Paleo)
- 1 pound cooked shrimp
- 2 1/2 tbsp compliant mayo
- 1/2 tsp Old Bay Seasoning
- 1/2 small red onion, chopped
- 1/4 cup chopped celery
- 2 large cucumbers (30 slices)
- Salt and Pepper to Taste
- Thaw out the cooked shrimp and pat dry.
- Place the shrimp on a cutting board and chop.
- In a large mixing bowl, transfer the chopped shrimp, mayo, red onion, celery, Old Bay Seasoning and salt/pepper to taste. Combine using a spoon.
- Clean and slice the cucumbers.
- Arrange the cucumber slices on a platter and add a heaping spoonful of the shrimp salad on top of each slice.
- Serve immediately and enjoy.
- The shrimp salad can be stored in the fridge for up to 3 days.
- Grab my homemade mayo here. You can also use brands such as Tessemaes or Primal Kitchen.
- Category: Appetizer/Lunch/Salad
- Cuisine: American
- Serving Size: 1 Cucumber Bite
- Calories: 22
- Sodium: 26.1
- Fat: 0.9
- Carbohydrates: 0.2
- Protein: 3
- Cholesterol: 24.1
Keywords: Low Carb, Keto, Whole30 Recipes, Shrimp Salad
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)