Description
A light and indulgent shrimp salad with a tangy, creamy remoulade dressing, perfect for beginners.
Ingredients
Scale
- 1 lb cooked shrimp (peeled & deveined)
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 celery stalk (finely chopped)
- 1 green onion (sliced)
- Salt & pepper to taste
- Lettuce leaves for serving
- Optional: Half an avocado (diced)
- Optional: Chopped dill pickles or capers
- Optional: A handful of chopped hard-boiled egg
- Optional: Red bell pepper (diced)
- Optional: A squeeze of extra lemon or a sprinkle of smoked paprika
Instructions
- If frozen, thaw shrimp in the refrigerator overnight or in cold water for 15-20 minutes. Pat dry.
- Finely chop the celery and slice the green onion.
- In a bowl, mix mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and hot sauce. Season with salt and pepper.
- Stir dressing until smooth. Taste and adjust seasoning.
- Add shrimp to the dressing and fold in celery and green onion gently.
- Add chopped parsley and fold again.
- Chill in the refrigerator for at least 30 minutes.
- Serve on lettuce leaves, optionally topping with avocado or smoked paprika.
Notes
Best served fresh; consume within 48 hours. Chill time helps flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 220mg
Keywords: shrimp salad, remoulade, quick salad, summer dish, creamy dressing, easy recipe