Seafood Salad

4.82 from 11 votes

This Seafood Salad is light, creamy, and best served cold. It's made with flakey imitation crab, bite-size shrimp pieces, and fresh vegetables. Perfect as a side dish, snack, or lunch!

Prep Time 10

Cook Time 5

Fridge Time 30

Total Time 45

Servings servings

Calories 165

Author Jessica Kwon

Ingredients

½ lb raw shrimp peeled, deveined, and tails removed
½ red onion diced; about ½ cup
2 cups imitation crab cut into thirds and flaked or sliced into strips
½ cup celery diced
½ cup mayonnaise
½ teaspoon coconut sugar (optional)
¼ teaspoon paprika
¼ teaspoon dried dill
Salt and pepper to taste

US Customary - Metric

Instructions

Pour some water into a skillet or pot, making sure it doesn't touch the bottom of your steamer basket. Bring to a boil. Season shrimp with salt and pepper, place into steamer basket, and place basket inside skillet or pot. Cover with a lid and steam for 2-3 minutes or until opaque, stirring halfway. Carefully remove steamer and let shrimp cool, then cut into quarters.
Alternatively, you could also boil or sauté the shrimp until cooked.
Soak the diced red onion in water for 5-10 minutes to remove the raw bite. Then drain and pat dry.
To a large bowl, add cooked shrimp, red onion, imitation crab meat, celery, mayonnaise, sugar (if using), paprika, dill, and a pinch of salt and pepper. Mix vigorously to flake the crab.
Cover with plastic wrap. Let sit in the fridge for at least 30 minutes. Season to taste and serve chilled.

Notes

Replace coconut sugar with an equal amount of white granulated sugar.
Feel free to substitute paprika and dried dill for ½ teaspoon Old Bay seasoning.
Store any leftovers in an air-tight container in the fridge for up to 3 days.

Nutrition