Shrimp Salad
Servings: 4 servings
Calories: 297cal
Ingredients
- 20 ounces uncooked medium shrimp peeled, deveined, tails removed
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ cup mayonnaise
- 1 teaspoon horseradish sauce
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh dill
- ½ teaspoon garlic powder
- 1 Tablespoon shallots chopped
- ¼ cup celery chopped
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.
- Feel free to add cherry tomatoes if desired.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 297cal | Carbohydrates: 3g | Protein: 20g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1282mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
