Shrimp Salad

"This is really good stuffed in a fresh tomato, in an avocado, or served with a lettuce wedge. Great for these hot summer days. The instructions are for fresh shrimp; if using frozen, follow the cooking directions on the bag...they may take longer to cook (just a little longer...do not overcook the shrimp)."
 
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photo by Nif_H photo by Nif_H
photo by Nif_H
photo by gailanng photo by gailanng
Ready In:
30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Clean and devein shrimp. Bring 1/2 gallon of water, crab boil, and 2 teaspoons of salt to a boil. Add the shrimp and return to a boil. Remove from the heat, drain, and ice down the shrimp to stop them from over cooking.
  • Drain shrimp again and chop coarsely. Then add the green pepper, celery, green onions, egg, parsley and mayonnaise. Mix together well. Add salt and pepper to taste.
  • Serve in tomatoes, avocados, or with a lettuce wedge. Top with strips of red bell pepper. Garnish with a wedge of lemon.

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Reviews

  1. I made this using Old Bay as the crab boil and red pepper instead of the green and red. This is creamy, flavourful, and was terrific over fresh spinach. I wouldn't miss the egg if it wasn't in there in case you are in a hurry and want to make this. And thanks to gailanng, I Slap Chopped it all! Made for 1,2,3 Tag. Thanks! :)
     
  2. Wonderful! I used cooked shrimp and quartered the recipe. I served it as an appetizer/snack on top of small toasts for 4 adults. Made for 'went to the market'.
     
  3. It was devoured before I could even say, "I'll be Slap Chopped!" Made for Everyday Is a Holiday.
     
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