When you need something fast and flavorful, whip up a batch of this shrimp salad and enjoy it while dreaming about being on a beach enjoying a cold drink and eating this tasty recipe for Shrimp Salad!
When you need something fast and flavorful, whip up a batch of this shrimp salad and enjoy it while daydreaming of being on a beach!
This dish goes perfectly with late summer drinks such as this Strawberry Lemonade Mimosa or will pair well with some of the zesty lemon recipes in my Lemon Ebook Here.
This is a great introductory dish to shrimp as well. The fresh herbs really compliment their slightly sweet and fresh flavor. And if this is your first-time cooking shrimp, don’t be intimidated!
I am going to walk you through each step, and I do have tips for deveining fresh shrimp in the Q&A below.
Okay, let’s talk shrimp.
They can be purchased with the head and shell on or off, and the vein removed or intact. You also have the option of tail-on or tailless. And additionally, some are available pre-cooked; others are frozen fresh, or previously frozen.
You have lots of options.
For this recipe, I prefer fresh shrimp already deveined and shell removed. The flavor of fresh shrimp is extraordinary, however, if you live where fresh shrimp is dodgy, frozen will work as well.
Whether buying fresh or frozen, you’ll want to double-check they are as fresh as can be.
Here are some tips:
- Check your shrimp for any ammonia smell, dull color, or slimy texture; this can be indicative of bad shrimp.
- Fresh shrimp should smell clean and if buying with the shell on, have no black spots on the head or shell – this is a sign that it’s not at peak freshness.
Once you’ve prepped your fresh shrimp, you’re ready to begin assembling! If you’re using pre-cooked shrimp, you can skip the next 2 steps.
To begin steam shrimp in a skillet with a little water over medium heat until shrimp are cooked. They will turn a slight pink color and begin to curl up.
Next, you’ll want to stop the cooking process by placing shrimp in cold water to stop cooking and chill shrimp. By doing this it also helps protect your shrimp from becoming rubbery.
And if using precooked shrimp, thaw in cold water if frozen, or rinse if refrigerated.
Blot shrimp dry with a paper towel.
Slice shrimp in half, or to your desired bite-size.
For this next step, I prefer homemade mayo but you can use your preferred pre-made mayo if you like. Mix mayo with celery, onion, celery seed/salt and pepper with lemon juice.
Finally, mix shrimp into the sauce. Add fresh herbs if desired. Some recommendations include fresh chopped basil, parsley, or dill. You could also add lemon pepper seasoning or old bay seasoning.
Serve chilled. You could place atop greens or eat it with toasted baguette slices. Either way, your taste buds are sure to say Yum!
How do I devein a shrimp?
Deveining the shrimp is easy to do, I prefer THIS deveining tool, just slide it down the back of the shrimp and cut the shell while pulling it out away from you, and then pull off the legs and shell from the opposite side. but you can use a knife (carefully) using the same method.
What’s the best method for thawing frozen shrimp?
Slow is always better as this gives the meat a chance to relax. Thawing overnight in a dish in your fridge works great. But if you’re short on time you can run the frozen shrimp under cold water until it thaws. Alternatively, you can place it in a dish of cool water as well.
What can be used instead of shrimp?
Imitation crab can be substituted int his recipe for “Seafood Salad”.
More Shrimp Recipes:
- Creamy Shrimp and Pasta
- Shrimp Chowder
- Garlic Butter Shrimp
- Creamy Lemon Shrimp Pasta- COMING SOON
- Shrimp Salad– you’re on it!
- Shrimp Spring Rolls
- Shrimp Scampi
- Shrimp Roll Sandwiches
- Shrimp Fra Diavolo
- Shrimp and Kale Salad
- 1/2 lb medium shrimp, raw, cooked, deveined unshelled
- 1/4 cup mayo, purchased or homemade
- 1 small celery stalk, sliced (about 1/4 cup)
- 1 green onion, sliced (about 2 tablespoons)
- pinch celery seed, or celery salt
- salt and pepper to taste
- squeeze of fresh lemon juice
- dill
- old bay seasoning
- If using raw shrimp, steam shrimp in a skillet with water over medium heat until shrimp are cooked.
- Place shrimp in cold water to stop cooking and chill shrimp.
- If using precooked shrimp, thaw in cold water if frozen, or rinse if refrigerated.
- Blot shrimp dry with a paper towel.
- Slice shrimp in half, or smaller.
- Mix mayo with celery, onion, celery seed/salt. lat and pepper with lemon juice.
- Mix shrimp into the sauce.
- Serve chilled.
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