This delectable shrimp salad combines succulent shrimp and crispy garden vegetables together in an easy five ingredient mayonnaise based dressing. Easy enough for a busy weekend yet elegant enough for company. It is perfect for bridal showers, baby showers, weddings, cocktail parties and evening soirees. I love to serve over a bed of leaf lettuce but it is just as tasty in a buttery croissant or stuffed in a fresh garden tomato or creamy avocado.
My daughter and I just love shrimp. Anyway you cook it we love it. This recipe, Bacon Wrapped Shrimp, Hot Shrimp Dip, and Shrimp Scampi are just a few of our favorite recipes.
How to make Shrimp Salad
Start by mixing together the mayonnaise, lemon juice, Dijon mustard, dill and cayenne pepper in a bowl. Then in a larger bowl add the shrimp, cucumber, red onion, and celery. Now add the dressing and stir gently to coat. Then season with salt and pepper to taste.
Recipe notes and tips
- Any size shrimp works for this recipe. If stuffing in tomatoes or avocados the smaller shrimp are recommended. I suggest anywhere between 41-60 count for stuffing.
- For best results thaw frozen shrimp in the refrigerator overnight.
- Dukes is my absolute favorite mayonnaise. This is not a paid endorsement I just like it.
- The cayenne pepper is totally optional although it does lend a lot of delicious flavor without being spicy.
- Store the salad in the refrigerator until ready to serve. Promptly store leftovers in an airtight container in the fridge.
- Enjoy on a bed of lettuce, stuffed in a tomato or avocado, or piled on a buttery croissant or toasted French baguette.
How to peel and devein shrimp
To peel shrimp simply pull on the legs and the shell will begin to peel away easily. Keep or remove the tails depending on how you intend to serve your recipe. I recommend that if you are serving the shrimp as an appetizer you keep the tails on. It is easier for your guests to grasp and eat them that way. However if serving with pasta I recommend removing the tails.
To devein the shrimp take a small paring knife and make a shallow cut down the center of the back to the top edge of where the tail is or was. Remove the intestines by running the back of the shrimp under cool running water and rubbing with your fingers so the vein will rinse out easily.
How to serve Shrimp Salad
- On a bed of green or red leaf lettuce
- Stuffed in a sun-ripened garden tomato (small shrimp work best for this).
- On a buttery croissant or toasted soft bun.
- With crackers or Homemade Crostini.
- Stuffed in an avocado half (small shrimp work best for this).
Other salad recipes you will love!!
- Chinese Chicken Salad
- Chicken Salad
- Chicken Waldorf Salad
- Salmon Salad
- Tuna Pasta Salad
- Creamy Egg Salad
Shrimp Salad
This creamy mayonnaise based Shrimp Salad comes together quickly and easily making it perfect for any busy weeknight meal or special occasion.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: bowl and spoon
- Cuisine: American
Ingredients
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
- 2 pinches cayenne pepper (optional)
- 1 pound cooked shrimp peeled and deveined
- ¼ cup finely chopped English cucumber
- ¼ cup red onion finely chopped
- 1 celery rib finely chopped
- Salt and pepper to taste
Instructions
- In a small bowl mix together the mayonnaise, lemon juice, Dijon Mustard, dill, and cayenne pepper.
- Add the shrimp, cucumber, red onion, celery, and dressing to a large bowl. Stir gently to coat. Salt and pepper to taste. Cover and refrigerate until ready to serve.
Notes
- Any size shrimp works for this recipe. If stuffing in tomatoes or avocados the smaller shrimp are recommended. I suggest anywhere between 41-60 count for stuffing.
- For best results thaw frozen shrimp in the refrigerator overnight.
- Dukes is my absolute favorite mayonnaise. This is not a paid endorsement I just like it.
- The cayenne pepper is totally optional although it does lend a lot of delicious flavor without being spicy.
- Store the salad in the refrigerator until ready to serve. Promptly store leftovers in an airtight container in the fridge.
- Enjoy on a bed of lettuce, stuffed in a tomato or avocado, or piled on a buttery croissant or toasted French baguette.
Keywords: shrimp salad recipe, shrimp salad sandwich, how to make shrimp salad, shrimp salad dressing
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf