Shrimp Salad Recipe

Classic Shrimp Salad

This is a shrimp salad recipe you’ll want to eat all summer long! It’s ultra-refreshing, deliciously creamy, and oh so easy to make.

Prep: 15min

Total: 25min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 555 kcal, Carbohydrate 6 g, Protein 32 g, Fat 44 g, Saturated Fat 7 g, Trans Fat 0.1 g, Cholesterol 309 mg, Sodium 1828 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 35 g, servingSize 1 serving

Ingredients:

• 2 pounds shrimp (peeled and deveined)
• 2 tablespoons finely chopped red onion
• 1 rib celery (finely chopped)
• 1 cup mayonnaise
• 1 lemon (zested and juiced (about 1 tablespoon zest and 3 tablespoons juice))
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 garlic clove (minced)
• ¼ teaspoon kosher salt
• pinch freshly ground black pepper
• Optional: butter lettuce leaves for serving

Instruction:

1. Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.
2. Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
3. Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
4. Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.

Old Bay Shrimp Salad

Old Bay kicks up the flavor of this classic shrimp salad. Pile it onto a croissant, scoop it over lettuce, or serve it with crackers.

Prep: 10min

Total: 15min

Yield: 6

Nutrition Facts: servingSize , calories 244, Fat 16g, Carbohydrate 4g, Protein 21g, Saturated Fat 3g, unSaturated Fat , Sugar 0g, Fiber 1g, Sodium 979mg, Cholesterol 198mg

Ingredients:

• 2 pounds large raw shrimp (31-35 per pound), shell-on and deveined (see note), thawed if frozen
• ½ cup mayonnaise, best quality such as Hellman’s or Duke’s
• 1½ teaspoons Old Bay seasoning
• 2 teaspoons white wine vinegar
• ¼ teaspoon Worcestershire sauce
• ½ cup finely diced celery
• ¼ cup finely sliced scallions, light and dark green parts separated

Instruction:

1. Fill a large bowl with ice and cold water and set next to the sink.
2. Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes (the water needn’t return to a boil).
3. Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
4. In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.

Shrimp Salad

Make this fresh and simple shrimp salad from Delish.com for your next gathering

Prep: 5min

Total: 20min

Yield: 2 serving(s)

Nutrition Facts: calories 682 Calories, Fat 53 g, Saturated Fat 8 g, Trans Fat 0 g, Cholesterol 388 mg, Sodium 936 mg, Carbohydrate 4 g, Fiber 3 g, Sugar 2 g, Protein 47 g

Ingredients:

• 1 lb. shrimp, peeled and deveined
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/4 red onion, finely chopped
• 1 stalk celery, finely chopped
• 2 tbsp. freshly chopped dill
• Toasted bread or butterhead or romaine lettuce, for serving
• 1/2 c. mayonnaise
• Juice and zest of 1 lemon
• 1 tsp. dijon mustard

Instruction:

1. Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.
2. Bake until shrimp are completely opaque, 5 to 7 minutes.
3. In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
4. Serve on bread or over lettuce.

Shrimp Salad

Prep: 0 20min0

Total: 0 30min0

Yield: 12 servings

Serving Size: 1 of 12 servings

Nutrition Facts: servingSize 1 of 12 servings, calories 407, Fat 30g, Saturated Fat 5g, Carbohydrate 2g, Fiber 1g, Sugar 1g, Protein 31g, Cholesterol 258mg, Sodium 531mg

Ingredients:

• 3 tablespoons plus 1 teaspoon kosher salt
• 1 lemon cut into quarters
• 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
• 2 cups good mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons white wine or white wine vinegar
• 1 teaspoon freshly ground black pepper
• 6 tablespoons minced fresh dill
• 1 cup minced red onion (1 onion)
• 3 cups minced celery (6 stalks)

Instruction:

1. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
2. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP SALAD | the easy “must make” summer salad recipe

FAQ

What goes with a shrimp salad?

• 1 – Fried Rice.
• 2 – Cucumber Salad.
• 3 – Baked Potatoes.
• 4 – Macaroni and Cheese.
• 5 – Fried Okra.
• 6 – Corn on the Cob.
• 7 – Deviled Eggs.
• 8 – Cornbread.

How long does homemade shrimp salad last in fridge?

How long is shrimp salad good for?

What to serve with cold cooked shrimp?