- 1/4 cup (or more) prepared horseradish
- 2 teaspoons white wine vinegar
- 3 tablespoons kosher salt plus moret
- Freshly ground black pepper
- 1 tablespoon chopped fresh tarragon
- 10 whole black peppercorns
- 1 pound frozen, thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2-inch pieces
- 1/2 cup unpeeled English or Persian cucumber cut into 1/4-inch pieces
Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend. Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired. Fold in tarragon.
Line a baking sheet with paper towels. Combine dill, next 3 ingredients, and 3 Tbsp. salt in a large wide pot. Squeeze juice from lemon halves into pot; add lemon halves. Add 3 quarts water and bring to a boil. Reduce heat to medium; simmer poaching liquid for 10 minutes
Working in batches, place shrimp in a sieve and poach, shaking sieve occasionally, until shrimp just begin to curl and turn opaque, 15–20 seconds. Transfer to prepared sheet; let cool.
Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat. Season to taste with salt, pepper, and more horseradish, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill shrimp and remaining mayonnaise separately.
Nutritional Content7 servings, 1 serving contains: Calories (kcal) 320 Fat (g) 26 Saturated Fat (g) 3.5 Cholesterol (mg) 110 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 14 Sodium (mg) 370Reviews Section
Shrimp Salad on Cucumber Slices
Classic shrimp salad is so easy to make and ideal for when it’s hot outside. If you buy cooked shrimp, you don’t have to heat up your kitchen plus, it saves time. Topping cucumber slices with shrimp salad is a simple low-carb appetizer that is sure to impress. This salad also makes for a yummy snack or lunch if served on bread or over mixed greens. For some other variations, try my Creamy Shrimp and Celery Salad and Zesty Lime Shrimp and Avocado Salad .
I always keep Greek yogurt on hand to lighten up recipes that require mayonnaise. I combined the mayo with the Greek yogurt to reduce the fat and calories. The results were creamy and delicious!
If you’re using raw shrimp, begin by bringing a pot of water to a boil.
Add the shrimp and cook until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Peel the shrimp and devein if necessary.
In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce.
Stir in the cooked shrimp, celery and white and light green scallions.
Toss well, then taste and adjust seasoning.
Chill in the refrigerator until ready to serve. Before serving, sprinkle the salad with the dark green scallions and a dash of Old Bay. The salad will keep for two days, covered, in the refrigerator.
Shrimp Salad Recipes
Do you love the lightness of shrimp salad during the summer? Me too! It tastes fresh and healthy but is still packed with protein. This is my "master" recipe for shrimp salad, a concept recipe, begging for your own adaptations and substitutions, with three different sauces. So easy, so versatile!
First published in 2008, updated & republished in 2012
". just finished the most amazing shrimp salad."
Stuck in a shrimp rut, that's where I've been for a few weeks. It started when small cooked shrimp were on sale at the grocery, begging to be turned into shrimp salad for supper that night. The salad was good enough, but lacked a certain oomph. But by the next day, whoah, it was ever-so-good: it just needed a few hours for the flavors to meld!
So I set off to create a shrimp salad tasting just as good on-the-spot as some-time-later. So sorry, no luck in that department.
But there's an upside, something perhaps even more useful, a concept recipe for shrimp salad, a formula that easily adapts to what's in season, what's on sale, what just sounds good.
It was a very good rut, shrimp salad.
CONCEPT RECIPE: SHRIMP SALAD
- 1 pound small shrimp, peeled, tailed, deveined
- 1/3 of an English cucumber, diced small
- 1 rib celery, diced small
- Something wet and fruity - mango, peach, cantaloupe, in bite-size pieces
- Something sharp for underneath - 2 green onions, chopped or red onion, diced small
- Something fresh - dill, basil, mint
- SAUCE IDEA #1 - light & lemony
- Zest & juice of a lemon
- 1 tablespoon olive oil
- Drop or two Tabasco
- Salt & pepper to taste
- SAUCE IDEA #2 - traditional mayonnaise (my favorite)
- 3 tablespoons low-fat mayonnaise
- 3 tablespoon Dijon mustard
- 1-1/2 tablespoons white wine vinegar
- 1/2 tablespoon sugar
- 1 teaspoon horseradish (or to taste)
- SAUCE IDEA #3 - Asian-style
- Zest & juice of 2 limes
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili paste
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon toasted sesame oil
FOR UNCOOKED SHRIMP Drop into boiling water for 3 minutes, then into a bowl of ice water for a minute. Drain and pat dry.
FOR COOKED FROZEN SHRIMP Rinse under cold water, drain and pat dry. (Small shrimp finish thawing while prepping the other ingredients larger shrimp may take longer.) Set aside.
Combine the remaining ingredients. Turn in the shrimp. For best flavor, cover and refrigerate for about four hours or even overnight. Serve on lettuce greens.
Skagen salad (skagenröra)
Today, skagenröra loosely refers to any creamy salad made from something that could possibly be red shellfish.
This mix of shrimp (prawns) and mayo was invented by Swedish chef Tore Wretman in the 1950s and it was named after the northern Danish city of Skagen. Skagen salad is funnily enough almost completely unknown in Denmark, whereas in Sweden it has remained one of the most popular appetisers.
- 400 g cooked prawn (boiled baby shrimp) tails, shelled
- 100–200 ml mayonnaise, it needs to be very thick (if making it from scratch see recipe below)
- 1 bunch dill, leaves picked fine and stems cut fine
- salt and white pepper, to taste
- grated horseradish, to taste
- 2 egg yolks
- 1 tbsp dijon mustard
- 2 tbsp white vinegar
- 250 ml neutral oil
- salt and white pepper, to taste
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Coarsely chop half the prawn (shrimp) tails and place them in a bowl with the remaining tails.
Add enough mayo to properly coat all of the shrimp and make the mix creamy. Be careful though not to add too much as this will turn everything into more of a sauce, which is not the idea.
Add the dill, salt and pepper and some grated horseradish if you like it. Let the salad sit for 10 minutes or so in the fridge. Stir again, adjust the texture with more mayo if necessary and once again adjust the seasoning.
Serve the salad with a wedge of lemon on the side.
If you're making your own mayonnaise, put the egg yolks in a bowl. Whisk in the mustard and vinegar then season with a pinch of salt and a little white pepper.
Add the oil, a drop at a time, beating slowly but constantly, until no oil remains and the mayo is nice and thick. Season to taste.
Recipe from The Nordic Cookbook by Magnus Nilsson, with photography by Erik Olsson (Phaidon, $59.99, hbk).
View our Readable feasts review and more recipes from the book here.
You don’t need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over. If you love sushi, you may also love these Spicy Tuna Poke Bowls I’m obsessed with!
If the though of making these stacks get’s you nervous, make it even easier by turning it into a bowl!
These spicy shrimp stacks are drizzled with spicy mayo, soy sauce and Furikake (affilialte link), a Japanese condiment made with blend of sesame seeds and seaweed and spices. If you don’t feel like going out of your way to purchase it, you can just use sesame seeds.
I’m obsessed with Trader Joe’s frozen brown rice, it’s a great short-cut for busy weeknights and the texture is perfect. Using their rice, this came together in less than 15 minutes. If you make the rice yourself, use short grain sushi rice, the sticky texture is perfect for this.
How Do I Prepare the Shrimp for a Po Boy Sandwich?
Typically, the seafood is breaded and deep fried. For this recipe however, we just grilled up some shrimp using butter, garlic and a spicy kick of Creole seasoning. If you don’t have Creole Seasoning in your kitchen – you are missing out! Our favorite is Tony Chahere’s Creole Seasoning.
- 3 cups of uncooked small pasta shells
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1/4 horseradish sauce
- 1 t. of onion powder
- 1&1/2 t. of garlic salt
- 3/4 t. ground pepper
- 1 lb. peeled and deveined cooked small shrimp
- 1 large cucumber seeded and chopped
- 3 celery ribs, sliced
The California Shrimp Louie Salad
If you asked my mom where she wanted to go for lunch, she&rsquod say The Fish Company. She always ordered the seafood and avocado Louie salad. In her honor, I&rsquove created my version of the recipe using the classic components.
This shrimp salad is a west coast classic and it&rsquos easily assembled for a terrific Mother&rsquos Day lunch. You&rsquoll spend minimal time in the kitchen. Gather your ingredients the day before, hard boil a few eggs, make the dressing and you&rsquore practically ready.
Greek Salad Wraps with Shrimp
At first I wasn’t sold on Greek salads. I didn’t like olives and I wasn’t so sure about feta cheese. But I’d take a bite of Laura’s salad, and then I’d tell her, “Hey, remind me next time we come here that I want a Greek salad.” Sure enough, I transitioned from Caesar to Greek. And now I am obsessed with feta cheese and olives…go figure. The other night, I decided to whip up a Greek salad for dinner. But I wanted to mix it up a bit, so I rolled it up into one of Flatout’s Protein Up, Carb Down flatbreads. I love Flatout flatbreads, and we always keep a stash of them on hand for easy dinners. The flatbreads themselves are a bit thicker, so they’re perfect for rolling up wraps. (They’re also perfect for easy pizza dinners on the grill, but it’s a bit too cold outside for the grill these days.)
It’s worth noting that these Protein Up, Carb Down flatbreads pack a mighty nice protein punch, too. Each flatbread has 12g of protein. I’m all about sneaky ways to eat a bit healthier! (It helps offset all of the Christmas cookies I ate this year.) So if I can sneak some bonus protein in with these Greek Salad Wraps, then sign me up. I used the regular Core 12 flavor of Protein Up, Carb Down flatbreads, but Flatout also makes these wraps in Red Pepper Hummus and Sea Salt and Crushed Black Pepper flavors. We’ll definitely be making these wraps again soon, and I’ll definitely be sneaking some extra olives into mine.
Did you make these Greek Salad Wraps with Shrimp at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more fun wrap ideas? Check out these other favorites, too: