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Creamy Shrimp Salad – made with tender shrimp, rich mayo, crisp celery, bright onion, and fresh herbs. It’s a breeze to prepare and always sure to satisfy those seafood cravings!
Refreshing Shrimp Salad
This recipe for shrimp salad is a the perfect summer crowd pleaser! It’s served chilled making it perfect for a hot day.
It’s delicious in buns, over a bed of crisp lettuce, or even plain on it’s own.
If you happen to have any left it will keep well in the fridge for a few days for a later meal.
Serve it with fresh watermelon and potato chips for a classic picnic style lunch!
Shrimp Salad Recipe Ingredients
- 2 lbs. medium shrimp, deveined, shells on
- Salt and black pepper
- 1/2 cup mayonnaise
- 1 Tbsp fresh lemon juice + 1 tsp lemon zest
- 3/4 cup diced celery
- 1/3 cup (heaping) diced red onion
- 2 Tbsp chopped fresh parsley
- 1 1/2 Tbsp minced fresh dill
- Paprika and/or cayenne pepper, to taste
What to Serve Shrimp Salad in
- Lettuce leaves
- Small hoagie rolls
- Hot dog buns
- Bread slices
- Croissants
How to Cook Shrimp for Salad
- Boil water: Bring a large pot of salted water to a boil. Meanwhile fill a large bowl with ice water and set aside.
- Cook shrimp in boiling water: Once water is boiling add shrimp and let cook until pink and opaque throughout, about 2 – 3 minutes (I like to test temp of inside of one to 145 degrees on an instant read food thermometer to not overcook it).
- Chill in ice water: Drain shrimp then transfer to bowl of ice water and submerge. Let cool about 10 minutes.
How to Make Shrimp Salad
- Mix dressing and vegetables: In a medium mixing bowl stir together mayonnaise, lemon juice, lemon zest, celery, red onion, parsley, and dill.
- Drain, peel, dry shrimp: Drain shrimp that has been chilled in ice. Remove peels and tails, then dab dry.
- Toss shrimp with dressing: Transfer shrimp to mayo mixture, toss to evenly coat while seasoning with salt and pepper to taste. Serve in buns with lettuce if desired and finish with paprika/cayenne pepper to taste.
Storage
- This shrimp salad should be kept in the fridge shortly after preparing.
- It should be stored in an airtight container.
- It will keep in the fridge for up to 3 days.
Helpful Tips for the Best Shrimp Salad Recipe
- Cook the shrimp in their shells for more flavor. Also don’t forget to salt the water.
- Be careful not to overcook the shrimp or it can be rubbery. It should just become opaque and pinkish.
- Cool the shrimp in ice water. Not only does this stop them from cooking further but makes for a more refreshing shrimp salad.
- Drain and dry shrimp well. Otherwise the dressing will be watered down and runny.
More Delicious Shrimp Recipes to Try
Shrimp Salad
Made with tender shrimp, rich mayo, crisp celery, bright onion, and fresh herbs. It’s a breeze to prepare and always sure to satisfy those seafood cravings!
Servings: 6
- 2 lbs. medium shrimp,* deveined, shells on
- Salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1 Tbsp fresh lemon juice + 1 tsp lemon zest
- 3/4 cup diced celery
- 1/3 cup (heaping) diced red onion
- 2 Tbsp chopped fresh parsley
- 1 1/2 Tbsp minced fresh dill
- Cayenne pepper or paprika for a mild option
Optional for serving
- 6 Hot dog buns or smaller hoagie buns
- 6 Lettuce leaves (romaine, butter lettuce, or iceberg)
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Bring a large pot of salted water to a boil. Meanwhile fill a large bowl with ice water and set aside.
-
Once water is boiling add shrimp and let cook until pink and opaque throughout, about 2 – 3 minutes (I like to test temp of inside of one to 145 degrees on an instant read food thermometer to not overcook it).
-
Drain shrimp then transfer to bowl of ice water and submerge. Let cool about 10 minutes.
-
Meanwhile in a medium mixing bowl stir together mayonnaise, lemon juice, lemon zest, celery, red onion, parsley, and dill.
-
Drain shrimp, remove peels and tails, then dab dry.
-
Transfer shrimp to mayo mixture, toss to evenly coat while seasoning with salt and pepper to taste. Serve in buns with lettuce if desired and finish with paprika/cayenne pepper to taste.
-
Or alternately you can just serve in lettuce leaves and double them up if desired (note that omitting buns this will reduce the calorie estimate by 130 calories per serving).
- *Large or extra large shrimp will work well too, just once they are cooked and cooled chop them into smaller pieces.
- Store in the fridge up to 3 days.
Nutrition Facts
Shrimp Salad
Amount Per Serving
Calories 397
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 198mg66%
Sodium 547mg24%
Potassium 428mg12%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 4g4%
Protein 26g52%
Vitamin A 2895IU58%
Vitamin C 17mg21%
Calcium 195mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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