Shrimp Salad Recipe – Spend With Pennies

Chopped shrimp and crisp veggies are combined in a creamy dressing accented with Previous Bay seasoning and recent dill, good to serve on a sandwich, salad, or crackers.

Ingredient Suggestions for Shrimp Salad

• Shrimp: Use precooked shrimp which can be shelled and deveined; this protects so many prep steps. If utilizing frozen shrimp, totally thaw and pat it dry so it doesn’t water down the dressing. Frozen bay shrimp or canned shrimp are additionally time-saving options.
• Eggs: Hard-boiled eggs add texture to shrimp salad. If time is brief, purchase them pre-boiled and shelled.
• Veggies: Celery and cucumbers deliver added crunch to shrimp salad. If utilizing backyard cucumbers as a substitute of English cucumbers, they need to be peeled first.
• Dressing: Homemade mayonnaise is a cinch to make and provides a velvety richness to shrimp salad; in any other case, select your favourite retailer model or mayo. Lemon juice and a touch of Dijon mustard stability the flavour of the mayonnaise. Purchase or DIY your personal Old Bay Seasoning and have further for shrimp boils and crab cakes.

Variations

• Chopped avocado, diced pink bell peppers, pink onion, shredded zucchini, carrots, or chopped spinach are different colourful and crunchy additions to shrimp salad.
• Add some recent floor black pepper. Minced jalapenos or just a little jalapeno juice provides a spicy zest.
• Add a garnish of chopped recent parsley for further coloration.

Serving and Storing

Shrimp salad could be served on a mattress of greens or combined into coleslaw for fewer energy. It’s picture-worthy served on a recent croissant, tucked right into a pita pocket, or made right into a wrap with a spinach or sundried tomato tortilla.

Preserve leftover shrimp salad in a coated container within the fridge for as much as 3 days. Stir, drain (if wanted), and add a splash of lemon juice to refresh the flavors. Leftovers could be added to a zesty shrimp pasta salad.

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Shrimp Salad Recipe

Tasty shrimp salad is loaded with spices and egg for a excessive protein and scrumptious sandwich or wrap.

Prep Time 15 minutes minutes

Whole Time 15 minutes minutes

Prepare dinner ModeStop your display from going darkish

• Chop shrimp into small items.

• Mix all remaining components, together with celery, inexperienced onion, hard-boiled eggs, cucumber, dill, lemon juice, mayonnaise, Previous Bay Seasoning, and entire grain Dijon mustard in a bowl and blend properly to mix.

• Serve over salad, on a croissant or with tortilla chips.

• Serve shrimp salad over greens, in coleslaw, or wrapped in a tortilla, croissant, or pita.
  Retailer leftovers within the fridge for as much as 3 days.
• Stir, drain if wanted, and add lemon juice to freshen.

Energy: 338 | Carbohydrates: 3g | Protein: 27g | Fats: 24g | Saturated Fats: 4g | Polyunsaturated Fats: 13g | Monounsaturated Fats: 6g | Trans Fats: 0.1g | Ldl cholesterol: 288mg | Sodium: 382mg | Potassium: 461mg | Fiber: 1g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 1mg

Diet data offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Appetizer, Fish, Lunch, Salad, Sandwich, Seafood

Delicacies American

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