Spring screams shrimp salad! Say that five times fast.
Actually, anytime of year is good for shrimp salad especially since baby shrimp are available year-round.
I like to think of shrimp salad just as I do tuna salad. The add-ins and binders are very similar to tuna and there are hundreds of variations. Just about any chopped vegetable, nut, seed, herb or relish works.
Below is my recipe for classic shrimp salad. Of course, try them with the Pâte à Choux puffs I featured in my last post. Or, on a bed of mixed greens with my vinaigrette (see below) works just fine, too.
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Spring Screams Shrimp Salad
Ingredients
- 1-pound (16 ounces) baby or small shrimp, peeled, de-veined, rinsed and patted dry. If frozen, thaw and rinse. Pat dry
- 2 tablespoons finely diced red onion
- 1 carrot peeled and grated
- 1/2 small fennel bulb cored and finely diced
- 1 celery stalk trimmed and finely diced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup mayonnaise (not dressing)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher or sea salt, or more to taste
Directions
- Prepare all vegetables and lemon as indicated, above
- In a medium mixing bowl, mix all ingredients with a spoon or spatula until well combined
- Taste and adjust seasonings as needed
- Fill Pâte à Choux puffs or place a large scoop of shrimp salad on a bed of mixed greens
Classic Vinaigrette Recipe
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon Kosher or sea salt (not table)
- 1/2 teaspoon ground black pepper
- 1-2 teaspoons smooth Dijon mustard
- 1/8 teaspoon cayenne pepper
Vinaigrette instructions:
- Combine all ingredients and shake or whisk until fully combined*
Tip: I buy restaurant style squeeze bottles at grocery or hardware stores. They are inexpensive and are great for mixing and storing salad dressings.
*When you store vinaigrette in your refrigerator, depending on which type of oil you’ve used, it will likely coagulate. You’ll need to bring it to room temperature and shake or whisk before using. Shake before each serving. Since this recipe has no chemical emulsifiers, the oil and acid will separate over time.
Greg Nelson Cooks 
Your photos are really outstanding😀
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Thanks for taking the time to look, much appreciated!
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This looks amazing as usual. What’s the gadget you use for what I assume is the lemon zest?
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Thanks for checking out the post. It’s a micro plane, great for finely grating citrus, ginger, garlic, cheese, nutmeg, etc. A fantastic $5 investment. I use it several times per week. Fun fact: before widespread food use, this originated as a Carpenter’s wood rasp!
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