This low carb seafood salad is a light and tasty light lunch or an appetizer for two to share!
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Did you see my recipe for low carb Old Bay seasoning that I posted recently? I made it for this recipe but since then I've used it in so many other ways!
This salad was inspired by a pack of frozen mixed seafood that I bought. It included calamari, cooked clams, cooked mussels, and cooked shrimp.
I completely appreciate that you may not be able to find the same mix (mine was by a company called PanaPesca). I found something similar on Amazon (via Whole Foods) but you'll have to use your best judgement with what you can source as to cooking times. If you're only preparing a small amount of seafood – say under 12 ounces, then cooking times are usually very little.
Update: You might also like this low carb seafood risotto – made with a very similar seafood mix!
How to Make a Low Carb Seafood Salad
Make the dressing by combining mayonnaise, finely chopped celery, white wine vinegar, and onion powder, and Old Bay seasoning. Set aside.
Add some olive oil to a large skillet and place over a medium heat. Add the seafood mix and some more Old Bay seasoning. Cook until any pre-cooked seafood (eg mussels and shrimp) are warmed through, and the raw seafood (eg the calamari) is cooked. Please note that cooking times may vary depending on the type of seafood used.
Drain the seafood and mix with the dressing. Taste for seasoning and add salt and pepper as necessary.
At this point you could chill the mixture for up to a day in the fridge. Alternatively serve it room temperature or slightly warm.
Shown here over lettuce leaves but you could also make them into lettuce wraps! Or try serving it with parmesan crisps!
Low Carb Seafood Salad
This low carb seafood salad is a light and tasty light lunch or appetizer for two to share!
Ingredients
- ½ cup mayonnaise
- 1 stalk celery, finely chopped
- 1 tbs white wine vinegar
- 1 tsp onion powder
- 1 tsp Old Bay seasoning, divided
- 1 tbs olive oil
- 12 oz mixed seafood
- salt and pepper
- chopped fresh parsley, to garnish
Instructions
- Make the dressing by combining mayonnaise, celery, white wine vinegar, and onion powder, and ½ tsp Old Bay seasoning. Set aside.
- Add the olive oil to a large skillet and place over a medium heat. Add the seafood mix and the remaining ½ tsp Old Bay seasoning. Cook until any pre-cooked seafood (eg mussels and shrimp) are warmed through, and the raw seafood (eg the calamari) is cooked.
- Drain the seafood and mix with the dressing. Taste for seasoning and add salt and pepper as necessary.
- At this point you could chill the mixture for up to a day in the fridge. Alternatively serve it room temperature or slightly warm, garnished with parsley.
Notes
Please note that cooking times may vary depending on the type of seafood used.
Nutritional data is best estimate given the possible variety of seafood that could be included.
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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 676Total Fat 44gSaturated Fat 8gCholesterol 161mgSodium 1375mgCarbohydrates 6.5gNet Carbohydrates 6gFiber 0.5gSugar 1gProtein 39g