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Salads

Shrimp Salad

shrimp salad

I made this shrimp salad last week for our mini Christmas party at our apartment. Yes, there were only 6 people there, but we had a great time eating and listening to Christmas music and just hanging out. This dish was perfect because it was prepped and ready to go the day before so I could focus on other things – like making meat pies, oatmeal delights, and thumbprint cookies – since our oven is finally working again.

More shrimp recipes: cilantro lime shrimp with coconut ricegrilled cilantro pesto shrimp skewers / 5 ingredient honey garlic shrimp / shrimp fettuccini in white wine tomato sauce

shrimp salad

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I used frozen precooked shrimp – I opted for the smaller ones so I wouldn’t have to do any cooking or chopping – but if you already have larger or uncooked shrimp by all means use them. I would suggest cutting larger ones into smaller pieces though. We served our shrimp salad on toasted pita bread, but you could have it as a sandwich or on a bed of greens or even right out of the bowl. Whatever your heart – and belly – desires.

shrimp salad

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Shrimp Salad

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4

Ingredients

  • 1 pound small cooked shrimp, chilled
  • 1/2 cucumber, seeded and chopped
  • 1/2 red bell pepper, chopped
  • 2 green onions, thinly sliced
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh dill
  • Salt & pepper to taste

Instructions

  1. In a large bowl, combine all ingredients and stir until mayonnaise is evenly coating the salad.
  2. Chill for 30 minutes before serving.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
  • Reply
    theStylistQuo
    December 16, 2013 at 10:29 am

    This looks sooo yummy – simple and economical too! I love little baby shrimp, and they’re the perfect size for spooning onto pita bread. I’m pinning this for upcoming entertaining events! My family decided to have a party-foods dinner, so we wouldn’t have to go through the hassle of cleaning, inviting loads of people, making freaking tons of food.. but still getting to eat party dishes! This would be perfect for that

    • Reply
      Melissa Belanger
      December 16, 2013 at 11:10 pm

      Party food parties are the best. The other hockey girls and I had them every time the guys went on the road last year, and it was wonderful. The only problem is – like you mentioned in your post yesterday – that you end up hovering over the food and eating all night long. Needless to say, I gained a few pounds last year. I’m sure the red wine contributed though…

  • Reply
    shannonmorscheck@gmail.com
    December 16, 2013 at 12:23 pm

    This looks insanely yummy!! I LOVE dill and am thinking I may make this for the annual Christmas family gathering. I’m sortof drooling right now… Did I skip breakfast?

    • Reply
      Melissa Belanger
      December 16, 2013 at 11:08 pm

      You love dill? Maybe you should come to Kazakhstan for a visit. They are obsessed with dill here. It’s in everything. I’ve never seen so much dill!!

  • Reply
    Dina
    December 17, 2013 at 4:18 pm

    sounds like a yummy salad!

  • Reply
    Shrimp Fettuccini in White Wine Tomato Sauce - Simply Whisked
    January 10, 2019 at 10:46 am

    […] shrimp recipes: cilantro lime shrimp with coconut rice / grilled cilantro pesto shrimp skewers / easy shrimp salad / shrimp fettuccini in white wine tomato […]

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