Easy Homemade Shrimp Salad

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5 from 17 votes

Is it too hot to cook? This scrumptious salad makes a refreshing light lunch or sandwich filling.

Course Salad

Cuisine American

Keyword dinner salad, shrimp salad, summer

Prep Time 10

Total Time 10

Servings servings

Calories 534

Author Erren Hart

Ingredients

2 pounds large cooked shrimp cleaned
1 cups mayonnaise
½ cup plain Greek yogurt
1 teaspoon mustard powder
2 teaspoons lemon juice
3 tablespoons fresh dill chopped
2 celery stalks chopped small
2 green onions sliced
Salt and Pepper to taste

US Customary - Metric

Instructions

In a large bowl, whisk together the mayonnaise, Greek yogurt, mustard powder, lemon juice, and dill.
Mix in shrimp, celery, and seasoning with salt & pepper to taste.
Cover and refrigerate for a few hours, or you can serve the shrimp immediately if need be.

Notes

Steaming shrimp: In a covered steamer over a pot of boiling water, large shrimp will need to steam for 5-6 minutes to be cooked through and pink.

Boiling Shrimp: Bring about 8 cups of water to boil over medium-high heat. Once the water boils, add the peeled and cleaned shrimp. Simmer until pink, about 2-3 minutes depending on the size of the shrimp.

After steaming or boiling shrimp -Drain and transfer the cooked shrimp to a bowl of cold water to stop the cooking process and let cool before using.

Shrimp Salad is a nice change from tuna and chicken salad. It can be served up in the same ways: on crackers, in a croissant, rolled in lettuce or tortilla bowls.
Serve it on a seafood platter at a dinner party and let everyone build their own little shrimp salad bites for a lovely, social appetizer, but with the warmer weather on its way, it’s perfect for a quick lunch or light supper.

Nutrition