Shrimp Salad

Submitted by Rita1652

"Old Bay's recipe tweeked!"

 

• Ready In: 10mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 lb cooked shrimp, peeled and deveined
• 1⁄2 cup mayonnaise
• 1⁄3 cup chopped celery
• 1⁄4 cup finely diced onion
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons lemon juice
• 1⁄4 teaspoon Worcestershire sauce

directions

1. Cut shrimp in half. Combine with remaining ingredients. Chill 1 hour. Serve on bed of lettuce or sandwich roll.

Reviews

[Elielia]

OMG I found it! I have been looking for the perfect shrimp salad recipe and this is sooo delicious! From start to finish it took me about 15 mins. I bought frozen salad shrimp, thawed it in a cold water bath, strained it in a colander and then squeezed the rest of the water out in a clean towel. 2 stalks of celery is just about exactly 1/3 cup. 1/4 of a medium onion is almost exactly 1/4 chopped. I used the Old Bay Seasoning #2 (Recipe #15562) which I think is fantastic. So simple. So delicious. So all that! We ate ours as wraps and on toasted bread.<br/><br/>Word to the wise: Be very careful with the Worchestershire -- too much of this will ruin the dish!

 

[KdonnRN]

My daughter stated "This tastes like it came from a famous resturant!!!" I did add a little lemon zest with the lemon juice. Thanks for a great recipe.

 

[Chef J. Bradford]

Great! Simple fresh ingredients. Can't go wrong. I chopped the shrimp into small dice and put in phyllo cups for a cocktail party canape.

 

[Docs Mom]

YUMMY! It was a hot day and did not want to cook. Served over chopped iceberg lettuce, sliced hard boiled eggs and avocado%u2026. PERFECT!

 

[Chicagoland Chef du Jour]

Very good! I had some leftover jumbo boiled shrimp to use up. I followed as directed but added a bit of green onion for color and a pinch of cayenne to bump up the heat. Hopefully once the flavors come together I didn't over do the seasonings. I will serve over fancy greens w/ sliced seedless cukes, chunks of avocado, a few sliced black olives and some sort of vinaigrette dressing. Light, tasty and easy! Thanks for posting Rita.