Shrimp Salad

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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.

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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!!!!

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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!

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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.

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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!

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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

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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!

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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.

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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!

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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.