Shrimp Salad

15 min Cook
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Shrimp Salad

Shrimp Salad

You can prepare this appetizer the night before and store it in the refrigerator. I personally always make this the night before because the flavors get to sit and blend with each other. Store in the fridge for at least 2 hours. I like to take it out the next day and give it one final stir (or 2) before placing it in the serving dish. Garnish with sprigs of fresh dill or a few pieces of sliced red peppers to add color and depth.
prep time
20 min
cooking time
15 min
total time
30 min



  • 1 pound shrimp, cooked

  • 2 medium scallions

  • 1 tablespoon fresh dill - chopped

  • ½ cup mayonnaise

  • 1 tablespoon lemon juice

  • 2 tablespoons extra virgin olive oil

  • ¼ teaspoon sea salt

  • ¼ teaspoon black pepper


If you are feeling up to it, take the shrimps (prawns) and boil them in water with 1 bay leaf, three peppercorns, and five mustard seeds. You can also use Old Bay Seasoning. Bring water to a boil. Add the shrimp and boil for 3 minutes if they are medium-sized and 4-5 minutes if they are large shrimp. Please turn off the heat and let them sit for another 5 minutes. Then, take them out and submerge them in ice water. Once they are cold, drain and pat dry.
If you are not feeling this courageous and are in a hurry, buy the pre-cooked shrimp from your freezer section of the Supermarket and defrost them according to the package directions.
Chop each shrimp into tiny pieces.
Then, combine the remaining ingredients with the prawns and chill for 2 hours.
Enjoy! Bon Appetit! Kali Orexi!


Per Serving (excluding unknown items): 249 Calories; 13g Fat (47.8% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 220mg Cholesterol; 464mg Sodium; 3g Total Sugars; 0mcg Vitamin D; 88mg, Calcium; 1mg Iron; 332mg Potassium; 276mg Phosphorus. Exchanges: 1 1/2 Grain(Starch). Serving Ideas: Make a hearty salad with your favorite greens and that add a scoop of this succulent shrimp salad on top!

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