creamy shrimp salad

Shrimp Salad

extra virgin olive oil

garlic,

lemon

salt

black pepper

mayonnaise

champagne vinegar*

onion,

celery,

leaf

Dijon mustard

celery salt

Other ingredients (for serving)

brioche buns

Butter, to toast the buns

Red leaf lettuce, or other salad greens

Sliced garden tomatoes

In a large saute pan, heat olive oil over medium high heat and add garlic and cook for one minute then add all of the shell-on shrimp.

Saute for approximately 3 minutes, turning as you go, until they just start to turn pink.

Add lemon zest, lemon juice, salt and pepper and cook just until cooked through, about 1-2 minutes more. Break one open if not sure. Do not overcook.

Move the shrimp to a plate or your cutting board, leaving the pan contents behind. They did their job and will no longer be needed.

Peel off all shells including the tail shell and cut each piece into four pieces then place the cut up warm shrimp into a medium bowl.

In a small bowl, whisk mayonnaise with the vinegar until smooth then stir in the remaining dressing ingredients.

Pour the dressing over the shrimp and toss to coat.

Cover and refrigerate for about two hours to chill and meld flavors.

When ready to serve, slice buns and toast in melted butter on a grill pan and serve with red leaf lettuce and sliced garden tomatoes with chips on the side.

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Shrimp Salad

Top 1 creamy shrimp salad recipes from across the web

The most viewed creamy shrimp salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Salad

The most viewed creamy shrimp salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine