Cauliflower Shrimp Salad

Cauliflower Shrimp Salad


"Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it."

Ingredients 40 m {{adjustedServings}} servings 331 cals

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

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  1. Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
  2. Mix mayonnaise and salad dressing together in a small bowl.
  3. To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.
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Reviews 15

  1. 20 Ratings


I was intrigued by the odd combination of ingredients in this recipe, and though skeptical, the reviews convinced me to try it. I'm glad I did - the results were surprisingly tasty! I omitted the boiled eggs (I'm not a fan) and chilled it overnight as recommended. I served the salad over baby spinach dressed lightly with olive oil and red wine vinegar. Awesome! I would never have thought to combine these ingredients, but I will definitely make this again.


The reviews for this are so good, I'm inclined to think I got the wrong kind of Creamy Italian Dressing. Here's what happened: since I was making this for just my husband and me, I cut the recipe in half, counting on leftovers. I confess I've never sliced cauliflower before and thus wound up with large slices of 2 dimensional tree-looking pieces and a bunch of crumbs. Next time I'd slice each of the smaller "flowers". I happened to have frozen shrimp, which I soaked in water until it was defrosted. Worked perfectly. I also mixed the mayo and salad dressing separately, as directed. This was when a "kitchen instinct" told me to taste the mayo/dressing mix with a bit of the salad before I poured it all in. And that's when I knew it wasn't going to work. The sharp flavor of the Italian dressing (creamy though it was) was too overwhelming for the other flavors to come through. So I switched gears and used Ranch dressing (without mixing it with mayo). It's good enough to eat, but not what I'd bring to a pot luck. It would help if the author specified the brand of dressing, since I'm not the only one to be put off by it. It's very possible I missed a great salad here... the ingredients are healthy and look pretty together. But the dressing — at least my version of it — would have ruined this for me.


Okay, but it needs a more flavorful dressing than the bottled one I used. Also, too much green onion for my taste. I liked the combination of salad ingredients, but I need a good salad dressing recipe to go with this instead of using a bottled one.