Shrimp Salad

  • Servings

    4

    servings

  • Prep Time

    10

    minutes

  • Refrigerate Time

    30

    minutes

  • This salad – creamy in texture with crunchy bits of celery and plump shrimp – is tastier than its cousins, tuna and chicken salad, but can be served up in the same ways: on crackers, in a croissant or rolled in lettuce bowls. Think quick lunch or light supper.

Ingredients

  • 1/3 cup mayonnaise
  • 1/3 cup chopped celery
  • 1 1/2 teaspoons OLD BAY Seasoning
  • 1 teaspoon fresh lemon juice
  • 1 pound medium shrimp, peeled, deveined and cooked
  • your favorite lettuce (optional)
  • croissant or sandwich roll (optional)

Directions

  1. Cook shrimp: In a medium saucepan, bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and devein.
  2. In a large bowl, mix first 4 ingredients. Add shrimp. Toss to coat then cover.
  3. Refrigerate 30 minutes or until ready to serve.
  4. Stir before serving on a bed of lettuce or in a croissant/sandwich roll. Tomato-lovers, try it stuffed in a fresh tomato.
  • Nutrition Information

    Per Serving

  • 224

    Calories

  • 16g

    Total Fat

  • 183mg

    Cholesterol

  • 500mg

    Sodium

  • 19g

    Protein