Description
This recipe for shrimp salad is one that you will want to make for lunch or dinner. It is light and tasty and easy to make, especially in the summer when you don’t feel like putting the stove or oven on. It’s quick to do and you can eat it on a sandwich or on top of a bed of lettuce. You can also use it to make stuffed tomatoes.
Make it as it is in this recipe or make some adjustments according to your taste buds. You can make some additions or replacements to the ingredients.
Ingredients
- 2 lbs./4 cups Frozen Shrimp, 31/40 ct (you can also use fresh shrimp)
- ⅓ Red Onion
- 2 heaping Tbsp. Fresh Parsley
- 2 heaping Tbsp. Fresh Dill
- ½ cup English Cucumbers
- ½ cup Scallions
- 1 Tbsp. Lemon Juice
- ½ tsp. Salt
- ½ tsp Black Pepper
- ⅓ cup Mayo
Instructions
- The first thing to do is measure out your spices and chop up all of your veggies. Put them aside.
- If you buy uncooked shrimp, then place them in a pot of salted and boiling water. Bring the water back to a boil and in a minute or two when the shrimp turn pink they are done. Do not overcook or you will end up with tough shrimp. When they are done, dump them into a colander and drain well.
- Now is the time to peel your shrimp. Once they are peeled then lay them out flat on a cookie sheet that is lined with paper towels. Spread out the shrimp and then top off with another layer of paper towels to absorb the moisture from the top. Pat dry. Now place them in the bowl.
- Add all of the other ingredients to the bowl one at a time, in no special order, and blend them together thoroughly.
- Chill for 1-2 hours before serving in order to get all of the ingredients well chilled.
Notes
3.2 NET Carbs per Serving
Fresh Dill and Parsley have a much better flavor to use rather than dried.
Low-fat mayo can be substituted for regular mayo.
Add some extra veggies or spices of your choice, to make it the best shrimp salad for you.
Do not use the shrimp if they smell bad.
If you cook your shrimp yourself do not overcook or you will end up with tough, instead of tender shrimp.
Storing: If you have leftover shrimp salad, do not leave it laying around on the counter or table for too long. Both mayo and seafood need to be refrigerated right away so that they do not spoil.
Just store it in an airtight container in the refrigerator, and eat it within 2 days of making it.
Freezing: If you get the idea that you can freeze your leftover shrimp salad, do not do it. Both shrimp and mayo are 2 things that don’t freeze well.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using frozen shrimp)
- Category: Salads
- Cuisine: American