Description
If you’re looking for a quick and refreshing recipe that’s perfect for a light lunch, picnic, or easy dinner, this Shrimp Salad Recipe is exactly what you need. Loaded with tender shrimp, crunchy vegetables, creamy dressing, and flavorful spices, this dish is versatile enough to serve on its own, in a sandwich, or wrapped in a tortilla. Not only is it packed with protein, but it also offers a burst of freshness in every bite, making it a go-to recipe for seafood lovers.
Ingredients
- 1 pound medium shrimp, cooked, peeled, and chilled
- 2 ribs celery, diced
- 1 stalk green onion, finely diced
- 2 hard boiled eggs, finely diced
- ½ English cucumber, finely diced
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- ½ cup mayonnaise
- ½ teaspoon Old Bay Seasoning
- 1 ½ teaspoon whole grain Dijon mustard
- Salt and pepper, to taste
Instructions
- Chop the shrimp into small bite-sized pieces.
- In a large mixing bowl, combine celery, green onion, hard-boiled eggs, cucumber, dill, lemon juice, mayonnaise, Old Bay Seasoning, Dijon mustard, and the chopped shrimp.
- Mix until all ingredients are fully combined and coated in the creamy dressing.
- Season with salt and pepper to taste.
- Serve the shrimp salad over leafy greens, on a croissant, in a sandwich, or with tortilla chips for dipping.
Notes
Shrimp salad is best served chilled for maximum flavor and freshness. For a light meal, scoop it over a bed of crisp lettuce or mixed greens. For a more filling option, serve it in buttery croissants, soft sandwich rolls, or wraps. It also works wonderfully as a party appetizer when paired with crackers, pita chips, or cucumber slices. If you want a low-carb version, lettuce cups are an excellent choice.
When it comes to storage, always keep shrimp salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Since it contains mayonnaise and seafood, avoid leaving it out at room temperature for more than 1 hour. Stir the salad gently before serving leftovers to redistribute the dressing. Freezing is not recommended, as the mayonnaise and cucumbers can separate and lose their texture.