|Nutritional Guidelines (per serving)|
|Servings: 4 portions (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty shrimp salad is quick and easy to prepare, and it makes a great lunch or main dish for when the weather is warm. A scoop of this chilled, creamy shrimp salad atop a bed of greens makes for a refreshing and beautiful dish, perfect for a weeknight meal as well as a gathering with friends.
This shrimp salad also is a great sandwich filling (when chopped more finely), easy to slip inside a pita pocket or between a multigrain roll. Add a side of potato chips for the ideal salty and crunchy accompaniment.
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- 1 to 1 1/2 pounds medium raw shrimp
- 1 cup diced celery
- 1/4 cup chopped green or red bell pepper
- 1 tablespoon fresh lemon juice
- 3 to 4 tablespoons mayonnaise (or to taste)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt (or to taste)
- 1 head of torn romaine lettuce or mixed salad greens
- Optional: Avocado slices and tomato wedges
Peel and devein the shrimp; rinse well.
Bring 3 quarts of water with 1 tablespoon of salt to a boil over high heat.
Add the shrimp and reduce the heat to medium-low. Cover the pan and simmer for about 5 minutes, until the shrimp are opaque and pink. Make sure not to overcook.
Drain immediately and transfer to a bowl. Cool completely, dry with a paper towel, and chop coarsely.
Mix the chopped shrimp with the celery, bell pepper, lemon juice, and mayonnaise.
Add salt and pepper to taste. Taste and adjust the mayonnaise and seasonings, as desired.
Serve on a bed of lettuce or mixed greens and a slice of avocado or tomato wedges, if desired.
- When simmering the shrimp, it is important that you avoid overcooking. Shrimp that have been cooked too long will be rubbery and unpleasant to eat. Remove the shrimp from the heat as soon as they turn pink. To assure they stop cooking—and speed up the cooling process—you can either rinse with cold water or place in an ice bath. Dry thoroughly with a paper towel before chopping.
- You can purchase previously frozen deveined shrimp from the fish counter or bags of frozen deveined shrimp from the freezer case of your supermarket. If using frozen shrimp for this recipe, allow to simmer for another minute or until they turn pink. For a super-quick preparation, buy already cooked shrimp and follow directions for thawing if frozen.
- This is the type of recipe that is made for adding an ingredient here and there. A small dollop of Dijon mustard will contribute a nice tang, and a few snips of a fresh herb such as parsley, basil, chives, or cilantro will add color and vibrancy to the salad.
- Combine the shrimp salad with cooled cooked rice for a terrific luncheon dish.