Jan Sherrill'S Shrimp Salad
Jan Sherrill's Shrimp Salad is a refreshing and vibrant dish that combines succulent shrimp with crisp cucumbers, tangy olives, and aromatic parsley. Enhanced by a zesty lemon dressing and a hint of cumin, this salad is perfect for summer gatherings or as a light meal option for seafood lovers.
Ingredients
Instructions
- Salt cucumbers; place in bowl for 2 hours.
- Wring out moisture from the cucumbers.
- Mix the shrimp, black olives, parsley, scallions, lemon juice, olive oil, cumin, salt, and pepper together in a large bowl.
- When cucumbers are ready, add them to the mixture.
- Let it sit for an hour and adjust seasoning if needed.
- Serve on a bed of lettuce.
Tips & Substitutions
For a refreshing twist, consider adding diced avocados or replacing the olive oil with a light vinaigrette. If you're short on time, pre-cooked shrimp can be a great substitute. Ensure you let the cucumbers sit long enough to draw out moisture for optimal texture. Adjust the cumin to your taste; it can be strong for some palates. This salad pairs well with Mediterranean recipes for a full meal.
Serving Suggestions
Serve the shrimp salad chilled on a bed of crisp lettuce for a light meal. It pairs wonderfully with crusty bread or a side of grilled vegetables for a complete dish. Consider serving it alongside Stuffed Shrimp(Scampi Ripieni) for a delightful seafood feast that will impress your guests.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may get watery over time due to the cucumbers, so it’s best enjoyed fresh. If reheating, do so gently on low heat just to warm the shrimp, avoiding overcooking, which can make them tough.
Nutrition & Diet Analysis (per serving)
Each serving of Jan Sherrill'S Shrimp Salad contains roughly 1405 calories, with 41g protein, 92g carbohydrates, and 115g fat. It is an excellent source of iron (222% of the Daily Value), calcium (128% of the Daily Value), and potassium (106% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 685mg per serving (30% 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 salad?
Yes, frozen shrimp is a convenient option. Just make sure to thaw them completely and pat them dry before mixing them into the salad. This will help maintain the right texture and avoid excess moisture in the dish.
What can I substitute for the black olives?
If you're not a fan of black olives, you can substitute them with green olives or capers for a different flavor profile. Both options will add a briny kick that complements the other ingredients well.
Is this shrimp salad suitable for meal prep?
Yes, this shrimp salad is great for meal prep. Just keep the cucumbers separate until you're ready to serve to maintain their crunch. The flavors meld beautifully over time, making it even more delicious the next day.
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).