You can bundle this shrimp salad into lettuce leaves, snuggle it in between a bun or sliced croissant, or serve it by the scoopful. Whichever way you decide, I doubt there will be any leftovers!
20ouncesuncooked medium shrimppeeled, deveined, tails removed
1/2teaspoonblack pepper
1/2teaspoongarlic salt
1/2cupmayonnaise
1teaspoonhorseradish sauce
1Tablespoonlemon juice
1Tablespoonfresh dill
1/2teaspoongarlic powder
1Tablespoonshallotschopped
1/4cupcelerychopped
Instructions
Season the shrimp with pepper and garlic salt.
Steam the shrimp for 5 minutes. Remove from steamer and pat dry with paper towels. Place shrimp in the refrigerator to cool and stop the cooking.
In a small bowl, use a rubber spatula or spoon to mix the mayonnaise, horseradish, lemon juice, dill, and garlic powder together.
In a large bowl, place the shrimp, vegetables, and 2/3 of the dressing. Using gloved hands, carefully turn the shrimp and other ingredients until incorporated.
TIP: You can add the rest of the dressing if you like. We feel that 2/3 of the dressing is enough.
Notes
You can use cooked shrimp from the grocery store if you prefer. We like to cook our own since we season it first, making it more flavorful.
If you don’t have a steam pot, you can boil the shrimp for 4 minutes. The shrimp is small in this salad. So it’s best to bring the water to a boil, drop the shrimp into the rolling water, turn off the heat and cover for 3-4 minutes then drain.
Store in an air-tight container kept in the refrigerator for up to 3 days.