Shrimp Salad

17 Mar

I made this on a whim. I found a recipe that looked good and easy and fast….I had some leftover shrimp. I decided to try this recipe to see what would happen.

Fresh ingredients

The wet mix with spices

This recipe came together quickly and has so much flavor!

Shrimp and Wet Mix

I think I went a little overboard with the dill and lemon juice! But I love it!


I dont do the bread thing if I can help it, so I just put this in some tupperware and brought it to work for a yummy lunch!

Shrimp Salad

1 Tbsp + 1 tsp kosher salt
juice of 1/2 lemon
1 pound large shrimp in the shell (16 to 20 shrimp per pound)
1/2 cup good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay
2 tablespoons minced fresh dill
1/3 cup minced red onion
1/2 cups minced celery (1 stalk)

Bring 3 quarts of water and 1 tablespoon salt to a boil. Add the shrimp. Cook until the water returns back to a boil. Remove the shrimp with a slotted spoon to a bowl of cold water. Let cool; then peel, devein, and roughly chop the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, 1 teaspoon salt, lemon juice, Old Bay, pepper, and dill. Add the shrimp, red onion and celery. Stir to combine. Check the seasonings. Serve or cover and refrigerate for a few hours to let flavors meld.


2 Responses to “Shrimp Salad”

  1. Anniemon March 19, 2012 at 11:58 am #

    Yummy – and the shrimp (smaller though) are on sale at Whole Foods – I will add this to my list!

  2. maureen schoolman March 17, 2012 at 8:05 pm #

    who has leftover shrimp????? that, notwithstanding, your recipe looks incredible!!

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