Ready in just 25 minutes, this salad is truly easy to make, and the leftovers are excellent, too. Main-dish salads are a lifesaver in the summer. They are quick, not too heavy, and fresh-tasting. Just as importantly, they save you from heating the oven. Much like octopus salad and lobster salad, this delicious shrimp salad is flavorful and easy to make. I dress it in a creamy dressing of mayonnaise, Dijon mustard, white wine vinegar, and garlic.
Ingredients
Instructions
Recipe Card
Shrimp: It’s best to use medium shrimp (50 per pound) since they are bite-size and easier to eat in a salad. Mayonnaise: I prefer avocado oil mayonnaise. Dijon mustard: Dijon is creamier and less vinegary than yellow mustard. I love the flavor it adds to this salad. White wine vinegar: Or use fresh lemon juice if you prefer. Kosher salt and black pepper: I use kosher salt in most of my recipes. If using fine salt, you should use half the amount listed in the recipe card. Vegetables and aromatics: Minced red onion, minced garlic, minced celery, and chopped cilantro.
First, boil the shrimp briefly until pink and opaque. Transfer them to a bowl filled with cold water. This will stop the cooking process and help chill them.
In a salad bowl, whisk the dressing ingredients.
Mix gently, then serve.
If using extra-large shrimp (20 per pound), you’ll need to cook them for a bit longer - 3 minutes. Once cooked, you can chop them into bite-size pieces, but leaving them whole is OK.
Of course, you want them peeled and deveined, but unlike warm shrimp recipes such as baked shrimp or grilled shrimp, you also want the tails off in this recipe.
So, if your shrimp are tail-on, it’s best to remove the tails. You can do this before or after boiling them.
Serve it on a bed of shredded lettuce or sauteed spinach. Stuff it inside a lettuce sandwich wrap. Serve it on thick slices of almond flour bread. It’s excellent on halved cheese muffins. Instead of stuffing tomato with crab salad, stuff it with this salad. Serve it on top of avocado halves.
