This easy shrimp salad is a type of “meat salad” with origins in Europe. Early American recipes were influenced by the immigrants’ country of origin and were generally simple main dish meals. Meat salads were typically dinner leftovers combined with mayonnaise to be served the next day for lunch. For variation, crab or fish could also be used here. Tuna salad has long been an American classic. Lobster, too, is a frequent addition, and lobster salad became popular in the mid to late 1800s as trains were able to ship lobsters across the country. Serve this salad in lettuce wraps for a light summer meal.
Recipe Servings: 2
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 Tbsp extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ red onion, finely chopped
- 1 stalk celery, finely chopped
- 2 Tbsp freshly chopped dill
- Toasted bread or butterhead or romaine lettuce, for serving
Directions
- Preheat oven to 400°F.
- On large baking sheet, toss shrimp with oil and season with salt and pepper.
- Bake until shrimp are completely opaque, about 5–7 minutes.
- Whisk together mayonnaise, lemon juice and zest, mustard in a large bowl. Season with salt and pepper.
- Add cooked shrimp, onion, celery and dill. Toss to combine.
- Serve over lettuce or on bread.
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