Best 4 Ingredient Shrimp Salad Recipes

EASY SHRIMP SALAD RECIPE

Easy Shrimp Salad Recipe image

Making restaurant-style shrimp salad isn't difficult. It's about choosing the right shrimp and cooking them properly. You'll amaze your friends and family with delicious shrimp salad

Provided by Chef Dennis Littley

Number Of Ingredients 6

Ingredients

1 tablespoon Old Bay (to season the water)
1 pound raw shell on shrimp (26-30 size cooked, peeled and deveined)
2 stalks celery (small dice)
1/3 cup mayonnaise
1-2 teaspoon Old Bay seasoning
1 teaspoon sugar

Steps:

thaw shrimp in cold running water
Bring water to a boil in a large saucepan, then add 1 tablespoon of Old Bay Seasoning
Add thawed shrimp to boiling water and cook until the water returns to a boil, no longer than 5-6 minutes.
Drain the water from the pan and cover the shrimp with ice. Let the shrimp cool down in the ice for 15 minutes, then remove from the ice. Place the cooled shrimp in the refrigerator to continue to chill for one hour (or overnight)
Peel and devein the shrimp. Then rough chop the shrimp leaving them in big pieces.
Mix the ingredients together in a medium sized bowl. Mix well, cover and refrigerate for at least one hour.
Serve with your favorite bread or roll, on a salad, or simply by itself.

Nutrition Facts : Calories 249 kcal, Carbohydrate 2 g, Protein 24 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 294 mg, Sodium 1001 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP SALAD

Shrimp Salad image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

4 INGREDIENT SHRIMP SALAD

4 Ingredient Shrimp Salad image

This recipe I put together for a quick lunch, I put on a Brioche Bun or you can also put on lettuce for a lettuce cup.

Provided by Monika Rosales @THEDEVOTEDCOOK

Categories Other Side Dishes

Number Of Ingredients 5

Ingredients

1/2 pound(s) small cooked shrimp, chopped
1/4 cup(s) mayonaise
1 tablespoon(s) finely chopped celery
1 tablespoon(s) finely chopped, scallion
salt/pepper to taste

Steps:

Simply mix all together, refrigerate at least 30 mins to chill.

SHRIMP SALAD

Shrimp Salad image

Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
2 lemons
1 pound shelled large shrimp
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup chopped fresh dill, parsley or cilantro (or a combination)
Lettuce, avocado or other vegetables, for serving (optional)

Steps:

Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.