Ingredients Needed
Shrimp salad couldn’t be simpler to make. Poached, chopped shrimp is combined with mayonnaise and a dollop of greek yogurt to lighten it up then flavored with finely diced shallot, fresh dill and chives. Feel free to play around with the herbs you add or add other ingredients like diced celery for crunch, dijon mustard or white wine vinegar for extra flavor.
Shrimp/prawns. Greek yogurt. Mayonnaise. Shallot. Red onion/green onion/spring onion can be substituted. Fresh herbs: I used dill and chives. Parsley and tarragon can be used instead. Fresh lemon juice. Salt and black pepper. To serve: Lettuce cups, cucumber, avocado.
How to make shrimp salad
Bring a large pot of water to a boil and add a piece of lemon peel, a few peppercorns and a tablespoon of salt. Reduce the heat then add the peeled and deveined shrimp. Cook for 2 minutes or until the shrimp is opaque. Take care not to overcook the shrimp as they can turn rubbery quickly. Drain the shrimp from the water with a slotted spoon then allow to cool for 10 minutes. While the shrimp is cooling, finely dice the shallot and herbs and add to a large bowl. Add the mayo, yogurt and lemon juice then season with salt and pepper. Stir in the cooked shrimp. Taste and adjust seasoning if necessary. Serve in lettuce wraps with cucumber and avocado.
Can I make this ahead?
Yes, the shrimp can be prepped fully a day in advance. Make and cover with plastic wrap or store in an airtight container in the fridge. Leftovers can be kept for a day or two in the refrigerator.
How to serve shrimp salad
I like serving the cold shrimp salad in lettuce cups as mentioned but it’s also a delicious and healthy lunch served in an avocado half or on crostini as an elegant appetizer. Shrimp salad also makes a delicious sandwich filling and is a delicious easy lunch stirred through cooked pasta or made into Shrimp Pasta Salad.
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