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5
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3
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Easy Shrimp Salad
This is the best recipe for shrimp salad, delicious served ice cold on a bed of lettuce and makes a refreshing lunch or dinner.
Prep Time
10
minutes
mins
Refrigerate
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Appetizer, Lunch, Salad, Side Dish
Cuisine:
American
Servings:
2
servings
Author:
The Shortcut Kitchen
Ingredients
1
pound
cooked shrimp
1
celery rib
diced
1
green onion
thinly sliced
1
tablespoon
fresh dill
minced
butter lettuce
for serving
Dressing
¼
cup
mayonnaise
1
tablespoon
lemon juice
¼
teaspoon
old bay seasoning
salt & pepper
to taste
Instructions
Mix all dressing ingredients in a small bowl.
Combine cooked shrimp, celery, green onion and dill in a medium bowl. Add dressing and toss well.
Refrigerate 1 hour before serving.
Line a plate with butter lettuce, top with the shrimp salad and serve.
Notes
For even quicker prep, purchase a pre-cooked shrimp ring and chop the shrimp up.
Refrigerate any leftovers in a covered container for about 4 days.
Nutrition
Calories:
355
kcal
|
Carbohydrates:
3
g
|
Protein:
31
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
298
mg
|
Sodium:
1464
mg
|
Potassium:
285
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
483
IU
|
Vitamin C:
4
mg
|
Calcium:
131
mg
|
Iron:
1
mg