Shrimp Salad

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 3 tablespoons plus 1 teaspoon kosher salt
  • 1 lemon cut into quarters
  • 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
  • 2 cups good mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine or white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons minced fresh dill
  • 1 cup minced red onion (1 onion)
  • 3 cups minced celery (6 stalks)
Directions

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 108
Absolutely delicious. I had never even tasted shrimp salad let alone made it! A family member requested it as a thanksgiving dish and I said "no prob!" Without knowing what I was getting myself into I searched many shrimp salad recipes on the Internet after much debate ended up deciding on this one. The salad received rave reviews and I myself thought it was out of this world as well! Will definitely be making again for my own family! item not reviewed by moderator and published
This was a just OK recipe and not what I usually expect fro Ina. The recipe calls for way too much salt and Mayo. Shrimp do not need to be boiled in 3 tablespoons of salt nor do they need to swim in dressing. item not reviewed by moderator and published
I cut back on the mayo and onion; 1 cup mayo and 1/2 cup onion. Almost didn't put the dill in because I didn't think I would like it. So glad I put in the dill Delicious, and a huge hit!!! item not reviewed by moderator and published
Amazing!!! item not reviewed by moderator and published
Outrageously good! You can always trust Ina! item not reviewed by moderator and published
This was a quick and easy recipe for a summer night dinner. I served it on hoagie rolls with lettuce and tomatoes, and added a bit of Old Bay seasoning. Outstanding! item not reviewed by moderator and published
I was looking for something to serve at a party that was different then the normal, and was passed this recipe. Due to my brother-in-law having problems with shell fish I changed it up to using imitation crab meat instead. I was stunned at just how well this went over. Out of a double batch, hardly any was left (and that was for 8 of us!. It was so much of a hit I have been asked several times since to make it. The key really is in the dressing. item not reviewed by moderator and published
Fantastic! Ina does it again! Served it over a bed of butter lettuce and with some toasted baguette. Yum!!! item not reviewed by moderator and published
What we were looking for was a different dressing for our shrimp/crab salad and this is a winner for us. All the items for the salad part was the same as ours, except we added a few pettite peas for an extra pop in your mouth. We were nervious about the dill, and decided to go with the white wine. We aren't fond of mayo, however with the wine thinning it and the flavor this was very enjoyable. We will make this dressing for our seafood salad again. So simple, yet lots of flavor. item not reviewed by moderator and published
Served this at a party of about 30 people. I split the top of several slender baguettes, lightly toasted them and filled them up with the shrimp salad and cut into 3" lengths. Also had Ina's Chicken Salad Veronique in baguettes and both were very well received. Very economical and elegant. Perfection! No leftovers and everyone loved it! Ina just knows how to make food good! item not reviewed by moderator and published
I've made this several times and everyone just loves the taste. It's easy and I like it because I make it ahead and when everyone shows up, it's ready! I serve it with sliced bagette and a little fresh fruit and you're done! Thanks Ina! You are making look good. : item not reviewed by moderator and published
It's delicious BUT you have to adjust the mayo. I used 2/3 of a cup for 3lbs. Of shrimp and it was plenty. Did not use the dill (personal preference and used a Visalia onion because I had it. I baked homemade whole wheat bread and we had with that along with a tomato pie. item not reviewed by moderator and published
love this recipe. you can easily use cooked shrimp and I didn't add the white vinegar or the mustard it was still very very good. the next time I make this I am going to serve on a bed of lettuce. item not reviewed by moderator and published
My family can't get enough of this! item not reviewed by moderator and published
One of my favorites from Ina! Simply delicious! item not reviewed by moderator and published
PERFECT SUMMER MEAL! (even though it's not summer yet This was very tasty and light meal! It complemented my watermelon-cucumber gazpacho perfectly. Only I mixed the shrimp with some arugula and avocado; Also, used light mayo. Topped with a little lemon juice and it was excellent! Thank you! item not reviewed by moderator and published
Similar to the other reviewer, I only had a pound of shrimp so I adjusted the amounts. It was gone so fast I wish I had made more. Everyone raved. This is definitely not low cal but it is tasty! A definite crowd pleaser.....YUM! item not reviewed by moderator and published
Simple and Yummy! Yummy! I didn't have 4 pounds just 1lb so i modified amounts!! Added capers at the end and another small squeeze of lemon juice and of course light Hellmans Mayo. (Next time I might try veganaise It was gonna be my lunch for tomorrow but I don't think it will make it!! YUM YUM!! P.S. I don't even really like dill but added a little anyway and still delish! Thanks INA item not reviewed by moderator and published
I loved this recipe!! It was a little soupy though. I also added fresh cilantro to this recipe. item not reviewed by moderator and published
OMG, Ina, this Shrimp Salad is just as Great as it looks. Thank's for sharing....God Bless...:o... Becky McIlwain Silas, Alabama item not reviewed by moderator and published
I have made this over and over. So many compliments from guests too. I now love it as a appetizer I just cut the cooked shrimp and add a spoonfull to a phyllo cup. Big hit item not reviewed by moderator and published
Simple, easy and delisious. I served in the buns that you use for lobster rolls and it was a huge hit! item not reviewed by moderator and published
Simple and tasty! item not reviewed by moderator and published
This was a delicious recipe. My first time making it and having shrimp salad. I had a Bunco party with all ladies and they loved it. I am so glad it worked out. Thank u item not reviewed by moderator and published
This recipe is delicious. I mixed it up when my family came for a luncheon and every one of them loved it. I didn't have fresh dill so I substituted dried dill in it's place. I made sandwiches of this salad on large croissants and I will be using this recipe again and again. Perfect just the way it is posted here. item not reviewed by moderator and published
YUM! I bought the already cooked little shrimp. I used a premade Coleslaw dressing and added the mustard, lemon juice , salt and pepper. SO good. item not reviewed by moderator and published
Delicious-will make for grandson's graduation item not reviewed by moderator and published
little too much mayo for me but otherwise it was really great! item not reviewed by moderator and published
We made this tonight for a party that we are attending tomorrow and we just love it. I used 1 1/2 cups of Greek yogurt instead of mayo. We also used half a red onion. item not reviewed by moderator and published
I am usually a huge onion person but this recipe calls for way too much. It also calls for way too much mayo. I used about a 1/3 cup of finely diced red onion and about 1/2 cup of mayo. Other than that I kept the other ingredients the same....it was a hit at my sister's bridal shower! item not reviewed by moderator and published
Even though I love red onion, I think 1 cup is a little too much & overpowers the other flavors in the dish. I think it would be 5 stars with a 25-50% reduction in onion. item not reviewed by moderator and published
Excellent recipe, Ina! You have some of the best recipes on this website. This recipe is tasty and balanced just right. item not reviewed by moderator and published
This is an excellent recipe. I love Ina and have made a lot of her recipes. My husband and I do a low fat/low calorie diet, so I've made a few modifications to this. First, I use Miracle Whip light, and use about half of what the recipe states. Also, I dilute it quite a bit with white wine so the sauce isn't so thick. Also, I love pasta salad, so I add Barilla Plus pasta to the recipe and end up with a refreshing, healthy pasta salad. item not reviewed by moderator and published
Great recipe! Very tasty and really hits the spot for something with a little creamy tang. I love Ina's recipes, but the only drawback is I think most of them call for way too much fat and/or mayo. I thought the 2 cups sounded high, so I started with half. It was very heavily dressed, even with half the mayo and I could have used even less. Start with less than you think you'll need and then add more if you want it. Delish! item not reviewed by moderator and published
I found this recipe to be a little bitter for my taste. I added relish and a little sugar! item not reviewed by moderator and published
I made this for christmas and it is amazing, I made it the day before so all the flavours would all marinate together, and I couldnt stop tasting it so lucky it made plenty, and so easy to make.I will be making it again for sure. YUM YUM!!! item not reviewed by moderator and published
I know it's wintertime, but I was craving something lighter than the soups, stews, and roasts that I've making since October, so I made this shrimp salad last night. It's only the two of us so I quartered the recipe and served it on baby greens with crostini. This salad was so easy to make, and was very, very good. The dill really gave this wonderful flavor. I wish I would have made more, because I'm craving it again right now. I love Ina's recipes, they are consistently reliable. item not reviewed by moderator and published
I tripled this recipe for my Hawaiian themed birthday party. With the exception of the time it took me to mince that much dill, it was easy as pie. Many of the party goers, both men and women, asked for the recipe. They loved it. I will make this again and again! Thank you Ina for making my party a great success! item not reviewed by moderator and published
This was fresh and tasty and easy! Served it with some fresh croustinis made from olive ciabatta - polished it off in one sitting with the hubby! (we halved the recipe ;) item not reviewed by moderator and published
Such a fresh, crisp taste! Serve very chilled. Yum! item not reviewed by moderator and published
I have been searching for a summer shrimp salad recipe that has a balance of fresh tastes and actually caters to the taste of the shrimp...And, this recipe is it! It truly took minutes to fix using ingredients that I keep on hand. The dill & mustard flavors are key to this recipe. I did add parsley which is a personal favorite herb. This is a receipe I am saving and will use time and again! item not reviewed by moderator and published
I made the salad and substituted 1 1/2 C of fat free Greek plain yogurt for the mayo. The last 1/4 C was mayo. The salad tasted fresh to my guests, and I think that was due in part to the yogurt. I loved the fresh dill and would not substitute dry for a summer party. I know this will be a mainstay for future get togethers. Served on a big bed of lettuce with tomatoe wedges around the edge proved to be a beautiful presentation as well. item not reviewed by moderator and published
This is a wonderful recipe. I cooked the shrimp in crab boil, it gave a little kick to the shrimp. I also added avocado but it was also excellent just as Ina created it. item not reviewed by moderator and published
I made this recipe and have been playing with ingredients. We love it! I cut the mayonaise to 1 cup, I have used fresh and dried dill, same great results, tried 1 Tablespoon of wine instead of 2 and the salad wasn't soupy anymore. I roast my shrimp instead of boiling...it is so much easier. You have to try this recipe and play with it to suit your taste! item not reviewed by moderator and published
We followed the directions exactly and it was a big hit at the baby shower. The next family affairs, I was asked to bring it again. By the way, I tried it with fat free mayo. Don't make that mistake! item not reviewed by moderator and published
I serve this for every special luncheon I have, my quests just rave about the lunch. never a remaining morsel. Thank-you Ina. I have learned so much from you. item not reviewed by moderator and published
I saw Ina making this recipe on her show a while ago & decided to try it. I love it & so do all my family members. All I can say is a big "yummm!". item not reviewed by moderator and published
Loved this recipe but instead of boiling shrimp, Ina suggested on TV to drizzle with olive oil, salt and pepper and roast shrimp at 400 for 6-8 minutes (until pink yet firm) which makes it even tastier! This one is a keeper! item not reviewed by moderator and published
There's a comment below (Melissa 7/12/2009) regarding "orange zest and orange juice." That ingredient is in the Roasted Shrimp Salad (aired Sat. 2/20), not the Shrimp Salad reviewed in this column. Maqny reviewers get confused as to recipes because many of the TV chefs "change" their recipes and air them in other episodes. This particular shrimp salad is really good and easy. I have not yet tried the Roasted Shrimp Salad, which is probably right up to par with all of Ina's other recipes. item not reviewed by moderator and published
I have to admit I've been cheating...by using already cooked shrimps...just to make it quick and ready to eat for parties. It's a wonderful salad everyone loves! item not reviewed by moderator and published
This is the best recipe ever. I made it the first time after seeing it about 6 years ago. I brought it to a party. Everyone raved about this. I now have to make it everytime I go to a party. It is so easy and soooooo good. Michelle B Ogden Utah item not reviewed by moderator and published
I had a housewarming party. I was so busy hosting that I almost forgot to take the shrimp salad out of the refrigerator. Good thing I remembered it was there! Everybody loved the salad, from the shrimp to the celery to the dill. I did a variation. I sauteed the shrimp with olive oil, salt and squeezed the lemon over the shrimp while it was sauteeing. I stopped cooking the shrimp as soon as they turned opaque. I used half miracle whip/half mayo and half the amount of red onion. I also decreased the shrimp amount to 3lbs. and the mayo mix to 1 1/2 cups. All other ingredients were kept the same. Vary according to your preference. Use fresh dill. You will notice the difference. Very fragant this way. You can add some chopped mushrooms or sprinkle paprika on top to add color. I served it with slices of tomatoes on top. Great! item not reviewed by moderator and published
Ina's recipes never fail! Every Ina dish I have made has been the first to go at parties, always an absolute crowd pleaser! She is the very definition of class and elegance, and it shows in her food. Her recipes are ingredient specific though, so make sure you use exactly the ingredients she specifies. For example, table salt is not the same as Kosher salt. I also found the shrimp to be cooked perfectly, firm but not overcooked. (I am wondering if the one reviewer is such a shrimp-cooking expert, why doesn't he have his own show?) Thank you, Ina! You are the best! item not reviewed by moderator and published
This shrimp salad is the best! Great flavors! The only change I'd make next time is to only use half a red onion, but that's just personal preference. I will make this over and over again. item not reviewed by moderator and published
I made this sald for my son's birthday party and it was the first thing that disappeared. Next time I will have to double the recipe. item not reviewed by moderator and published
The ladies loved it for lunch on lettuce with fresh summer veggies.Mmmmm... item not reviewed by moderator and published
I made this salad for some guests and they absolutely loved it. Everyone wanted to have the recipe. item not reviewed by moderator and published
I wish I would have read all of the reviews beforehand because they are spot on with their comments. I too was reluctant to put orange juice/zest in with my shrimp but thank goodness I trusted Ina. The flavor is perfect, delicate and not at all overbearing. I also cut the recipe in half and now I will be running back to the store to buy more shrimp as I know my family is going to be fighting over every juicy bite. Roasting the shrimp is not only delicious, but in my opinion, easier than boiling it. I can't wait to serve this delicious "salad" as a side dish at our cookout. item not reviewed by moderator and published
This shrimp salad is easy to make, and absolutely delicious. I had to make a substitution on the size of the shrimp because the large shrimp were not available, but the outcome was wonderful. I also substituted half of the mayo with sour cream. YUM YUM!!!! item not reviewed by moderator and published
Ever since I saw Ina make this recipe it has been a staple at 4th of July celebrations and other fun summer parties. On a more somber note, I have taken the shrimp salad to friends and relatives when there has been a death in the family. In this type of situation, people are so grateful to get easy food that it different from the traditional ham, meatloaf, etc. that is usually sent by friends and neighbors. Here in Texas we love the wonderful shrimp brought in from the Gulf of Mexico. When I want to make the shrimp salad just for us at home I cut the recipe down and use only about 2 pounds of shrimp to 1/2 cup of mayo. Like with any mayo based recipe, I tend to be a bit conservative as I know I can always add more if needed, but know once it's in I can't take it out! When making the full recipe I use 1 cup of mayo to the 4 lbs of shrimp. I tend to cut back on the celery a bit using 1/2 cup in the cut down version and not too much more for the full version of the recipe. Thank you Ina for a wonderful recipe and continuing the tradition of putting good food on tables all across the USA! item not reviewed by moderator and published
I saw Ina do this recipe on TV, and do recommend that you roast the shrimp in the oven instead of boiling the shrimp. Also, you can substitute green onion for the red onion. Go light on the mayo initially; you can always add more. This recipe is so easy, and a big hit with the entire family. item not reviewed by moderator and published
This is a wonderful recipe. I agree, however, that the shrimp literally swim in the Mayo. Next time I will only use 1 cup - if that. I substituted Flat Leaf Parsley for the Dill, and Green Onion instead of the Red Onion to suit our tastes with good results. The Shrimp were consumed in one sitting, so I used the leftover "sauce" for egg salad. Yum! item not reviewed by moderator and published
I have made this shrimp salad numerous times for entertaining and family members. Each time I make it I am asked for the recipe. When using already cooked shrimp for this recipe I still squeeze a "little" lemon over the shrimp so they retain that lemon flavor you get when you boil them in the lemon. My family is not big on red onion so I only use 3/4 of the onion used in the recipe. This is an excellent recipe for sandwhiches. Thank You Ina item not reviewed by moderator and published
This is the best shrimp salad ever! Perfect for hot summer days. I made this along with Ina's tomato feta salad for a summer get together. Rave reviews. Thanks for the steady supply of fantastic recipes, Ina! item not reviewed by moderator and published
I made exactly as she stated in the recipe and it was sooo... good. I took a taste and it was so good I decided to make another quick batch as I was afraid not enough for dinner and I wanted left overs. It was so easy to make. I put on a bed of lettuce for dinner and everyone loved it. Especially as it was hot out so it was perfect. Next day used in rolls for a sandwich. This is a qucik and easy recipe to make ahead and also good for the hot summers. I use mayo with canola oil so that is pretty healthy unfortunatly can't do much about the high colestrol in the shrimp. item not reviewed by moderator and published
The saltiness of the shrimp can vary so taste before you salt. Other than that this is a very good shrimp salad. Roasting is soooo easy and seems to leave less of a shrimp smell lingering in the kitchen afterward. Will try grilling the shrimp in this recipe soon. Long live Ina! item not reviewed by moderator and published
I put this shrimp salad on a bed of greens. I love it because I don't even need dressing. Sometimes I put it on toasted baguette rounds, or in a hoagie bun, or on a cooked pizza crust. It's the best shrimp salad I've ever had and it's always a fan favorite. Sometimes I get a little too much sauce for what I want to do with the salad, but that's why I add the sauce a little at a time to get the consistency I'm looking for. Recipies are not perfect formulas. They are really just a technique or a guide. You have to know how to adjust the recipie to your kitchen and your needs. item not reviewed by moderator and published
I made this recipe for a family dinner. We have a few low carb eaters in the family and I wanted to make them something special that wouldn't blow their diet. They all LOVED this salad. My father makes a darn good shrimp salad and until I made this one, his was the best, now of course it's number two. item not reviewed by moderator and published
The actual recipe was ok, but there was WAY too much sauce for the shrimp. Not one of her successes. item not reviewed by moderator and published
I made this recipe for the first time for an office pot luck and it was a hit! I had several people ask me for the recipe. I have also used this recipe for pasta and potato salads. From time to time, I have supplimented dry dill for the fresh dill and that has worked out just fine. Also, I have used Miracle Whip instead of Mayo and the dish has turned out a little sweeter but just as good as the original recipe (I was lazy and didn't want to go back to the store for mayo). As with all of Ina's recipes, this is a great dish! item not reviewed by moderator and published
this very really good & enjoyed it. as other did i cut back on the mayo, as i did you lite as well & the dill also. i also added marjoram & some garlic powder with red pepper flakes, it add a nice tang & kick too the shrimp. amazing. PS used precooked shrimp, sorry but it was still amazing. item not reviewed by moderator and published
This recipe, as others on shrimp, should be about the taste of the shrimp. I found the shrimp in this recipe to be tasteless, as they were prepared incorrectly, and this is quite common with those who are not familiar with how to prepare shrimp for cooking. Having stirred up the pot as such, I lprepared the shrimp as I am accoustomed and added a few more twists, and it turned out pretty good....not great, but pretty good. There are many recipes for shrimp salad, this is not one of the better ones. item not reviewed by moderator and published
I made this for a Labor Day weekend party and it was a hit. The cooking technique for the shrimp is critical so that it doesn't get overcooked. It was a great recipe. Everyone raved about it. I especially loved the dill and perhaps one could cut back a little on the mayo. As with everying I've made from Ina's, this will definitely be made again. Thank you! item not reviewed by moderator and published
I took this in my picnic basket to an outdoor concert in the park and it was a hit with everyone. I left a some at home in the fridge and it was great the next day. I was in a hurry and substitued raw, frozen shrimp and it was still great. I'm sure it's not a low-cal dish with the amount of mayo, but I just decided to not worry about that for the day. Thank you Ina for the great recipes. When I need something pretty & delicious to make, I always look through your recipes first. item not reviewed by moderator and published
Wonderful summer recipe: This recipe wash very delicious, could prepare somewhat ahead of time and very easy to transport, if desired, also. item not reviewed by moderator and published
I read the reviews before trying this recipe. So, I decided to only use 1 and 1/4 cup of real Mayo instead of 2 cups. I also added 3 tablespoons minced fresh cilantro, and 1 tablespoon of fresh lemon juice and only half the pepper suggested...It's wonderful! My family loves it--so does my Mother--which is a miracle in itself. :) Thanks Ina, Terri item not reviewed by moderator and published
Made this shrimp salad for a ladies lunch. Based on the reviews, I cut back on the mayo, instead of 2 cups, 1.5 cups and it turned out fine. I also used previously frozen shrimp (already cooked and cleaned) and that also turned out fine. We ate the shrimp salad the day I made it and I thought the dill was overpowering. However, the next day, the flavors mellowed. So I suggest cutting back on the dill if you plan to make and eat it on the same day. If you are making the day before, don't reduce the dill. Overall, I thought this was a really good recipe, but not the best I've ever had. item not reviewed by moderator and published
I love Ina-and most everything I've tried from her. But I think there is a tad too much mayo. If you have really wonderful shrimp, I'd reduce the amount of mayo. But lemon and dill are always great! item not reviewed by moderator and published
My husband and I love this salad (kids not so much). I use precooked frozen shrimp or cooked shrimp from a deli. I love dill but I only used half which was plenty. I omitted the onion just for personal taste and I added red grapes. The grapes give it a little bit of sweetness that goes great w/the other flavors/textures. item not reviewed by moderator and published
would go lighter on the mayo (I think I added too much.) Didn't have fresh dill but dry worked ok. Overall...yum! item not reviewed by moderator and published
Ina, I love you but you'd think this was one of Paula's recipe. MAYO CITY! Liked the flavor of the shrimp and dill, but the mayo was too much. Sorry Ina. It was a waste of shrimp. item not reviewed by moderator and published
This is the best shrimp salad I've ever had. And I'm not even a big fan of dill. But it was just wonderful. I will make it again and again. This recipe is a definite YES! item not reviewed by moderator and published
I made this for a party and everyone loved it. I'm going to use this base for a pasta salad and just double the ingredients for the mayo mixture. Maybe I'll add some diced red and yellow pepper and black olive and substitute scallions for the red onion. item not reviewed by moderator and published
This was fabulous! The white wine really dressed up the lowfat mayonnaise I used, which I thought was absolutely fine with this recipe. Next time I may try my hand at homemade. Be careful not to go overboard on the dill, since it is such a strong flavor. item not reviewed by moderator and published
easy - gorgeous - fabulous party dish! item not reviewed by moderator and published
Made this for my husband's 40th birthday party and it was one of ina's recipies that was an instant hit. Already making it again (2 days later) and had to print out because gave the recipe to friend after party item not reviewed by moderator and published
THE most delicious shrimp salad I have ever tasted! A new family favorite...Contessa Rocks! item not reviewed by moderator and published
Very good shrimp salad and easy to make. But i think i will add some lemon juice in there to cut down the mayo taste. This may make the salad taste more refreshing. item not reviewed by moderator and published
Really enjoy Barefoot Contessa and like to experiment adopting many of her recipes to vegetarian. Made this substituting extra-firm tofu for shrimp. The taste of the salad was just a bit too subtle to give enough zing to flavorless tofu (which simply absorbs the flavors around it). Obviously, that's not her fault, and we did find it made a nice chip/crudite dip nonetheless. Just thought this might help some other veggie-converters out there. item not reviewed by moderator and published
Best item I have made on this site, hands down! One tip, do NOT use light mayonnaise~ item not reviewed by moderator and published
I live in Texas and in the summer it gets hot. I am always looking for something quick and easy to make. A dish where I don't have to turn on the oven and heat up the house. This recipe is the best. I made it for my nieces bridal shower and everyone liked it. They all wanted the recipe. item not reviewed by moderator and published
This recipe was so easy and it tasted great. I had so many positive comments when I served it at a wedding shower luncheon. I will definately make it again! I used frozen shimp and no one could tell- even here in NC where folks are pretty smart about seafood! item not reviewed by moderator and published
My husband and I were wanting a shrimp salad for dinner and this recipe was exactly what I was looking for. I cut the preparation time in half by purchasing already cooked and cleaned shrimp in the frozen food section and I served it on a bed of lettuce. There was plenty of dressing for the lettuce too. Seemed to need a little lemon. So we juiced a half lemon over both our salads. And there was plenty leftover for snacking out of the fridge the next day. Yumm! item not reviewed by moderator and published
Very good and quick. Good with Orzo. item not reviewed by moderator and published
This is the best and most delectable salad you would want to have. It leave the taste in your mouth that makes you feel happy. It's one of those salads that will leave you wanting more. item not reviewed by moderator and published
This recipe was a learning tool on how to not overcook shrimp. The only thing I did wrong was added too much celery. That was my fault. I did use dried dill and I believe it tasted just as good. I will hold on to this recipe and use it in the future for entertainment and guest. Definitely a summer time treat! item not reviewed by moderator and published
My friend and I made this for a picnic yesterday and it was fantastic. You will not be sorry you tried this - and it is so easy! item not reviewed by moderator and published
Great recipe!!! It was great! item not reviewed by moderator and published
Simple,refreshing dish! item not reviewed by moderator and published
this was fantastic. item not reviewed by moderator and published
I agree with using 1/3 onion. Used 3/4 mayo. item not reviewed by moderator and published

Not what you're looking for? Try:

Shrimp Salad with Cucumber and Mint

Recipe courtesy of Ellie Krieger