Do you love the lightness of shrimp salad during the summer? Me too! It tastes fresh and healthy but is still packed with protein. This is my "master" recipe for shrimp salad, a concept recipe, begging for your own adaptations and substitutions, with three different sauces. So easy, so versatile!
First published in 2008, updated & republished in 2012
"... just finished the most amazing shrimp salad." ~ Heidi
Stuck in a shrimp rut, that's where I've been for a few weeks. It started when small cooked shrimp were on sale at the grocery, begging to be turned into shrimp salad for supper that night. The salad was good enough, but lacked a certain oomph. But by the next day, whoah, it was ever-so-good: it just needed a few hours for the flavors to meld!
So I set off to create a shrimp salad tasting just as good on-the-spot as some-time-later. So sorry, no luck in that department.
But there's an upside, something perhaps even more useful, a concept recipe for shrimp salad, a formula that easily adapts to what's in season, what's on sale, what just sounds good.
It was a very good rut, shrimp salad.
Time-to-table: preferably 4 - 24 hours
- 1 pound small shrimp, peeled, tailed, deveined
- 1/3 of an English cucumber, diced small
- 1 rib celery, diced small
- Something wet and fruity - mango, peach, cantaloupe, in bite-size pieces
- Something sharp for underneath - 2 green onions, chopped or red onion, diced small
- Something fresh - dill, basil, mint
SAUCE IDEA #1 - light & lemony
- Zest & juice of a lemon
- 1 tablespoon olive oil
- Drop or two Tabasco
- Salt & pepper to taste
SAUCE IDEA #2 - traditional mayonnaise (my favorite)
- 3 tablespoons low-fat mayonnaise
- 3 tablespoon Dijon mustard
- 1-1/2 tablespoons white wine vinegar
- 1/2 tablespoon sugar
- 1 teaspoon horseradish (or to taste)
SAUCE IDEA #3 - Asian-style
- Zest & juice of 2 limes
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili paste
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon toasted sesame oil
FOR UNCOOKED SHRIMP Drop into boiling water for 3 minutes, then into a bowl of ice water for a minute. Drain and pat dry.
FOR COOKED FROZEN SHRIMP Rinse under cold water, drain and pat dry. (Small shrimp finish thawing while prepping the other ingredients; larger shrimp may take longer.) Set aside.
Combine the remaining ingredients. Turn in the shrimp. For best flavor, cover and refrigerate for about four hours or even overnight. Serve on lettuce greens.
More Shrimp Recipes for Hot Summers
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