Simple Shrimp Salad

5 from 11 votes

Quick and easy to prepare, you can make this recipe using precooked shrimp. If you want to cook your own, see the recipe notes for an excellent foolproof method.

Prep Time10

Course: Main Dish

Cuisine: American

Keyword: gluten-free, salad, sandwich, shrimp

Servings: people

Calories: 225kcal

Author: Sally Humeniuk

Equipment

Colander
Medium bowl for mixing dressing
Measuring spoons
Measuring cups

Ingredients

1 pound large shrimp, 31 to 35 per pound, pre-cooked, peeled, deveined, tails removed
½ tsp hot sauce, Tabasco or similar
1 tsp lemon zest
1 tbsp fresh dill, minced
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
2 tbsp lemon juice
2 tbsp Greek yogurt, plain, or sour cream
¼ cup mayonnaise
1 celery rib, minced-with leaves
¼ cup red onion, diced
3 radishes, chopped, optional
Salt and fresh cracked black pepper, to taste
Ranch or Hawaiian-type rolls, optional
Bib lettuce, for serving

Instructions

Rinse 1 pound pre-cooked shrimp in a colander (see notes if cooking the shrimp yourself) under cold water, removing any shells, veins, or tails as necessary. Cut shrimp in half lengthwise and then cut each half into thirds. Set aside.
In a medium bowl, add ½ teaspoon hot sauce, 1 teaspoon lemon zest, 1 Tablespoon dill, 1 Tablespoon mustard, 1 Tablespoon Worcestershire, 2 Tablespoons lemon juice, 2 Tablespoon yogurt, ¼ cup mayonnaise 1 minced celery, ¼ cup onion, 3 radishes, and salt and pepper. Taste and adjust salt and pepper or add more of any ingredients you want to, like hot sauce or mustard.
Add the shrimp to the dressing, tossing until all the shrimp is covered.
Serve the shrimp salad either on bib lettuce cups as a salad main dish, or on toasted, buttered buns (see next step) with the lettuce also on the bun for a sandwich.
If serving as sandwiches, slice the buns and lightly butter. Place the buns under a broiler, butter side up until just starting to turn golden around the edges.

Notes

If you can't find pre-cooked shrimp or want to cook it yourself, do this:
Combine shrimp, 2 cups cold water, 1/4 cup lemon juice, 1 teaspoon black peppercorns, 1 teaspoon salt, and 1 tablespoon sugar to medium saucepan. Cook over medium heat, stirring often until shrimp are pink and firm to touch and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of saucepan). Meanwhile, fill a large bowl halfway with ice and water.
Remove saucepan from heat, cover and let sit for 2 minutes. Drain shrimp, discarding peppercorns, and transfer to ice bath to cool, about 3 minutes. Transfer shrimp to triple layer of paper towels and dry well. Continue with recipe, making the dressing and adding the cooled shrimp to it, cut as indicated above.

Nutrition