A refreshing seafood salad made with air-fried shrimp, imitation crab, crisp vegetables, and a creamy dressing.
Servings: 4–6
Prep Time: 15 minutes
Air Fry Time: 8–10 minutes
Ingredients
For the Seafood
- 250 g (8 oz) shrimp, peeled and deveined
- 250 g (8 oz) imitation crab sticks, chopped
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp salt
For the Salad
- 1 cup celery, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill (optional)
For the Creamy Dressing
- ½ cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp Old Bay seasoning (optional)
- ½ tsp garlic powder
- Salt and black pepper, to taste
Instructions
Step 1: Air Fry the Shrimp
- Preheat the air fryer to 190°C (375°F) for 3 minutes.
- Toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper.
- Arrange in a single layer in the air fryer basket.
Air Fry:
- 190°C (375°F) for 8–10 minutes
- Shake the basket halfway through cooking.
- Let the shrimp cool completely.
Step 2: Prepare the Dressing
In a large bowl, whisk together:
- Mayonnaise
- Sour cream
- Lemon juice
- Dijon mustard
- Old Bay seasoning
- Garlic powder
- Salt and pepper
Mix until smooth.
Step 3: Assemble the Salad
- Chop the cooled shrimp into bite-sized pieces if desired.
- Add the shrimp, imitation crab, celery, red onion, parsley, and dill to the bowl.
- Gently fold everything together until evenly coated.
Step 4: Chill
- Cover and refrigerate for 30–60 minutes before serving to allow the flavors to develop.
Serving Suggestions
Serve the seafood salad:
- On lettuce leaves
- In sandwiches or croissants
- With crackers
- In wraps
- Over mixed greens
- Stuffed into avocado halves
Tips
- Pat the shrimp dry before seasoning for better browning.
- Don’t overcook the shrimp—they should be pink and just firm.
- Add diced cucumber or sweet corn for extra crunch and freshness.
- Store in an airtight container in the refrigerator for up to 2 days. Do not freeze.
