Chopped shrimp and crispy vegetables are mixed in a creamy seasoning with old bay seasoning and fresh dill, perfect for serving on sandwiches, salads or cookies.
- smell: Cool, creamy and refreshing seafood flavor.
- Skill Level: This recipe uses pre-cooked shrimp to make it easier.
- Preparation Note: The shrimp salad tasted the best, and it was really cold at the time. So, keep it a day ahead and keep it refrigerated until ready to use.
- Swap: Replace cucumbers with fresh zucchini.
Ingredient tips for shrimp salad
- shrimp: Use pre-cooked shrimp that was shelled and removed; this saves many preparation steps. If using frozen shrimp, thaw completely and pat dry to avoid watering. Frozen Bay shrimp or canned shrimp are also time-saving alternatives.
- egg: The cooked eggs add texture to the shrimp salad. If the time is short, pre-cook and shell the gun.
- vegetable: Celery and cucumber add crispy crust to the shrimp salad. If you use garden cucumbers instead of English cucumbers, you should first peel them off.
- dressing: Homemade mayonnaise is a bondage that adds a soft richness to the shrimp salad. Otherwise, choose your favorite store brand or mayonnaise. Lemon juice and a little dijon mustard sauce balance the mayonnaise flavor. Buy or DIY your own Old Bay seasoning and provide extra dishes for shrimp boiling and crab cakes.
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- Chopped avocado, diced red bell peppers, red onions, zucchini, carrots or chopped spinach are other colorful and crunchy additions to shrimp salad.
- Add some fresh black pepper. Chopped jalapeno or a small amount of jalapeno sauce adds a spicy enthusiasm.
- Garnish with chopped fresh parsley to add color.
Services and storage
The shrimp salad can be eaten on a vegetable bed or mixed into coleslaw to reduce calories. It’s worth mentioning on fresh croissants, hidden in pita bags, or made with spinach or light tomato tortillas.
Store the remaining shrimp salad in a covered container in the refrigerator for up to 3 days. Stir, drain (if needed), and add lemon juice to refresh the flavor. Leftovers can be added to the shrimp pasta salad.
Delicious seafood salad recipes
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Shrimp Salad Recipe
The delicious shrimp salad comes with spices and eggs and offers high-protein and delicious sandwiches or wraps.
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Cut the shrimp into small pieces.
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Combine all the remaining ingredients including celery, green onion, boiled eggs, cucumber, dill, lemon juice, mayonnaise, mayonnaise, old bay seasoning, and the whole grain dijon mustard sauce in a bowl and blend together.
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Serve on salad, croissants or tortilla slices.
- Serve shrimp salad on a coleslaw, coleslaw or a green wrapped in a tortilla, croissant or pita.
Store leftovers in the refrigerator for up to 3 days. - Stir, drain if needed, then add lemon juice to freshness.
Calories: 338 | carbohydrate: 3g | protein: 27g | Fatty: twenty fourg | Saturated fat: 4g | Polyunsaturated fat: 13g | Monounsaturated fat: 6g | Trans fat: 0.1g | cholesterol: 288mg | sodium: 382mg | Potassium: 461mg | fiber: 1g | sugar: 2g | Vitamin A: 323IU | Vitamin C: 4mg | calcium: 108mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, fish, lunch, salad, sandwiches, seafood
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