Shrimp Salad Special
A refreshing shrimp salad with tender shrimp, crisp celery, and flavorful herbs, topped with mayonnaise. Perfect for light lunches or summer gatherings, appealing to seafood lovers.
Ingredients
- 1 c. water ⓘ
- 1 stalk celery with leaves, chopped
- 2 Tbsp. salt ⓘ
- 2 Tbsp. vinegar ⓘ
- 2 Tbsp. mixed pickling spices or shrimp spice ⓘ
- 1 sprig parsley ⓘ
- 1 bay leaf ⓘ
- salt to taste ⓘ
- 1 1/2 lb. uncooked fresh or frozen shrimp, peeled and deveined ⓘ
- 1/4 c. tarragon vinegar ⓘ
- 1 c. celery
- 3 hard-boiled eggs, cut in eighths ⓘ
- 1/4 c. mayonnaise ⓘ
Instructions
- Combine water, chopped celery with leaves, salt, vinegar, pickling spices or shrimp spice, parsley, bay leaf, and additional salt in a pot; bring to a boil.
- Add shrimp; cover and bring to a boil again.
- Lower heat; simmer gently until shrimp turn pink, about 5 minutes.
- Drain the cooked shrimp and spices.
- Add tarragon vinegar; let stand about 30 minutes.
- Drain the shrimp thoroughly.
- Add cooked shrimp, chopped celery, hard-boiled eggs, and mayonnaise; toss lightly to combine.
- Chill well before serving.
- Serve in lettuce cups and top with additional mayonnaise if desired.
Tips & Substitutions
For optimal flavor, use fresh shrimp, but frozen works well too. If you're short on time, pre-cooked shrimp can be substituted; just reduce the boiling time. Adjust the seasoning by adding more or less salt according to taste. For a twist, consider adding diced avocados or a dash of hot sauce for some heat. This shrimp salad pairs beautifully with Tuna And Noodles Au Gratin for a complete meal.
Serving Suggestions
Serve the shrimp salad in crisp lettuce cups for an appealing presentation. Complement it with a side of crusty bread or a light cucumber salad. It also pairs well with a chilled white wine or a sparkling water with lemon. For a complete seafood feast, consider serving alongside Cold Shrimp Salad or Mini Quiche as part of a buffet.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, avoid adding mayonnaise until ready to serve. If needed, you can gently reheat the shrimp in a skillet over low heat, but it's best enjoyed cold. Always check for freshness before consuming leftovers.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Salad Special contains roughly 405 calories, with 31g protein, 73g carbohydrates, and 9g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (161% of the Daily Value), and dietary fiber (136% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1464mg per serving (64% 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 cooked shrimp instead of raw shrimp?
Yes, you can use cooked shrimp to save time. Just reduce the boiling time to prevent overcooking. Make sure to season it appropriately since pre-cooked shrimp may be less flavorful.
How do I know when the shrimp are done cooking?
Shrimp are done when they turn pink and opaque, usually taking about 5 minutes on a gentle simmer. Overcooking will make them tough, so keep an eye on them.
Can I make this salad ahead of time?
Absolutely! You can prepare the salad a day in advance. Simply follow the recipe, and store it in the refrigerator. Just add the mayonnaise right before serving for the best texture.
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).