Aunt Pauline'S Shrimp Salad
A refreshing shrimp salad combining tender shrimp, potatoes, celery, and a tangy dressing, perfect for light lunches or summer gatherings with vibrant flavors.
Ingredients
Instructions
- Combine cooked shrimp, cooked potatoes, celery, and grated onion in a large bowl.
- Add French dressing, lemon juice, and salt to the mixture and toss gently to coat.
- Chill the salad in the refrigerator for at least 1 hour to allow flavors to meld.
- Just before serving, fold in the mayonnaise until evenly distributed.
- Serve on a platter garnished with salad greens, tomato wedges, and avocado slices.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for half of the mayonnaise. If you're short on time, pre-cooked shrimp can be used, but be sure to check for freshness. Consider adding diced bell peppers for extra crunch and color. This shrimp salad is versatile; try incorporating ingredients from other seafood recipes for a unique twist.
Serving Suggestions
This shrimp salad is perfect as a light lunch or appetizer. Serve it on a bed of mixed greens for a refreshing meal or alongside crusty bread. It pairs beautifully with a side of sweet potato fries or a light soup, making it a perfect match for your next gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, but be cautious of the shrimp's freshness. Avoid reheating the salad as it’s best served cold, but you can enjoy it chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Pauline'S Shrimp Salad contains roughly 1470 calories, with 13g protein, 126g carbohydrates, and 104g fat. It is an excellent source of potassium (51% of the Daily Value), dietary fiber (43% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2765mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and boil until cooked through. This ensures they are tender and flavorful in the salad.
What type of potatoes are best for this salad?
Waxy potatoes like red or new potatoes work well because they hold their shape after boiling. Avoid starchy potatoes like Russets, which may become mushy.
Can I make this salad ahead of time?
Absolutely! This shrimp salad can be made a day in advance. Just keep it covered in the refrigerator, and fold in the mayonnaise right before serving to maintain its freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).