Shrimp Salad is very similar to everyone’s favorite chicken salad or tuna salad, however this recipe combines gently poached shrimp, vegetables for crunch, and a light and creamy lemon dill sauce.
Perfect for lunch as a sandwich or a tasty snack with crackers, you’ll love this easy and delicious seafood recipe!
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Shrimp Salad is such a great alternative to chicken, tuna, or turkey salad. The flavors of Old Bay Seasoning, lemon juice, and fresh dill definitely let you know you’re eating a seafood salad, but it’ll give you the same satisfaction as your old favorites.
Succulent shrimp makes for a great meal anytime, but I especially love being able to grab this shrimp salad recipe out of the refrigerator and enjoy it on a bun or with some crackers. It makes an easy lunch!
What is in seafood salad?
There are so many variations out there. I mean, shrimp salad could be like what I made. My version is very similar to chicken salad or turkey salad or tuna salad. You know, the kind where you mix meat with mayo and crunchy stuff.
If you were looking for a seafood salad recipe and happend to stumble across my recipe, I will tell you that I thought this tasted amazing on a fresh roll with a bit of salad. The shrimp was a really nice change when my tastebuds were so used to chicken salad.
How long does it take to cook salad shrimp?
There are two answers to this question: either no time at all or about 3 minutes.
Both are pretty small amounts of time! Haha.
If you buy pre-cooked shrimp, well, you’re job is done. Just be sure to allow them to fully thaw if frozen, give them a rinse, and dry them off.
My recipe recommends using raw shrimp. I’ll go a step further and recommend that you use raw wild caught shrimp. I prefer to cook my own because I think it yields the best flavor and really only takes a few minutes.
Once you have cooked shrimp, no other cooking is required. The only thing you need to do is mix all the ingredients up in a medium sized bowl and serve!
What other recipes can you make with shrimp?
- Shrimp Fettuccine Alfredo
- Shrimp Scampi
- Grilled Chipotle Shrimp Skewers
- Mini Shrimp Tostadas
- Cajun Shrimp and Sausage Foil Packs
- Grilled Shrimp with Roasted Red Pepper Aioli
- Summer Rolls with Peanut Sauce
- 1 pound shrimp raw
- 3 tbsp kosher salt
- 2 tsp lemon juice squeezed from half a lemon, reserve lemon half for boiling
- 1/2 cup mayonnaise
- 1 tsp white wine vinegar
- 1/2 cup celery chopped
- 1/4 cup red onion finely diced
- 1/2 tsp salt
- 1/2 tsp Old Bay Seasoning
- 1 tbsp dill fresh, minced
- 1/4 tsp Worcestershire sauce
- Bring 5 quarts of water, 3 tablespoons salt, and the remaining lemon half to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Let cool, drain, and set on a paper towel. Peel (if needed) and devein (if needed) the shrimp. You can leave whole or cut into thirds.
- In a separate bowl, whisk together remaining ingredients. Combine with the cooked shrimp. Taste and adjust seasonings, if needed. Best served if refrigerated a few hours first to let all of the flavors fully combine.
- Serve cold on a roll with a bed of lettuce or with crackers.