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
- 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?
Howdy! I’m Austin Carter, a photographer who loves to cook. During the day, I take pictures, but at night, I dive into the world of flavors and recipes. You’ll often find me experimenting in the kitchen, blending flavors, and creating delightful concoctions. I run the “Beyond the Bayou Blog,” where I share easy and tasty recipes every day.
My blog focuses on cooking, bringing you simple and delicious meals. From quick dinners to special treats, each recipe is made with care and shared with joy.
Come join me in the kitchen through “Beyond the Bayou Blog,” where cooking is simple, fun, and full of flavor. Let’s enjoy the tasty side of life together!
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