Hi folks, Austin Carter here from Beyond the Bayou Blog. Today, I’m sharing my refreshing Shrimp Salad Recipe. Living in the South, I’ve always had a soft spot for seafood, and this dish is a perfect way to enjoy shrimp without the heavy frying.
I came up with this recipe one scorching summer day when I couldn’t bear the thought of turning on the stove. I remembered the chilled shrimp cocktails my grandma used to make and decided to turn that into a full meal. After some experimenting in the kitchen (and a few less-than-perfect attempts), I landed on this version.
This shrimp salad is cool, crisp, and packed with flavor. It’s become my go-to for hot days, potlucks, or when I need a quick lunch. It’s simple to make but tastes like you spent hours in the kitchen. So, let’s dive in and I’ll show you how to whip up this southern-inspired dish that’s sure to become a favorite in your home too.
Try These Shrimp Recipes!
- Creamy Shrimp Scampi
- Wild Gulf Shrimp with Clams
- Red Lobster Coconut Shrimp
- Shrimp Scampi Red Lobster
- Delicious Baked Stuffed Shrimp
- Baja Shrimp Tacos
Shrimp Salad Recipe
Equipment
- Medium pot
- Grater (for lemon zest)
- Large Bowl
- Whisk
- Knife and cutting board (for chopping vegetables if needed)
Ingredients
- Salt and freshly ground black pepper
- 2 lemons
- 1 pound shelled large shrimp
- ¼ cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- ½ cup diced celery
- ¼ cup diced red onion
- ¼ cup chopped fresh dill parsley or cilantro (or a combination)
- Lettuce avocado or other vegetables, for serving (optional)
Instructions
- Simmer shrimp with lemon slices in salted water until opaque, 2 to 4 minutes. Drain and chop if desired.
- Grate lemon zest into a bowl, squeeze in lemon juice, and whisk with mayo and oil.
- Add celery, onion, herbs, and shrimp to the bowl. Season with salt and pepper.
- Toss everything together to combine thoroughly.
- Cover and refrigerate until ready to serve. Optionally, serve with lettuce and avocado.
Nutrition
Tips that Will Surely Help!
- Moderate Mayo: Avoid drowning out flavors by starting with a small amount of mayo and adjusting as needed. Too much mayo can overpower the dish.
- Generous Seasoning: Enhance your salad with ample lime, salt, and pepper for a satisfying taste experience.
- Lettuce Choice: Opt for sturdy lettuce like romaine that can hold the salad’s weight and provide a pleasant crunch.
- Chill Before Serving: Allow the salad to meld flavors in the fridge for 30 minutes before serving, enhancing its taste.
- Avoid Sunlight: Keep the salad out of direct sunlight, especially at outdoor events, as shrimp and mayo can turn unpleasant when exposed to warmth.
- Prepare in Advance: Make the salad a few hours before serving; it holds well in the fridge.
- Prep Dressing and Ingredients: Combine dressing ingredients and chop vegetables ahead, storing them in the fridge for convenience.
- Mix Fresh Before Serving: Combine all ingredients just before serving to maintain freshness and maximize flavor.
What to Serve with Shrimp Salad?
