The Best Cold Shrimp Salad Recipe - EatSimpleFood.com
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- Опубликовано: 18 апр 2021
- Recipe: eatsimplefood.com/shrimp-salad/
This simple cold shrimp salad with mayo, chives, red onions, celery, and horseradish is one of my favorite light and crunchy cold salad recipes.
The addition of horseradish to cold shrimp salad gives it a gentle spiciness. Add more or less to your shrimp salad depending on your spice level preference. The lemon juice and zest give it a touch more pizazz and tang.
What Goes With Shrimp Salad
Eat cold shrimp salad as is by the spoonful or with
-some lettuce or greens
-on toast with a little more mayo and avocado
-as a sandwich
-or mixed with some cold pasta like macaroni
The "LowDown" On Shrimp:
Don't like peeling and deveining shrimp? Buy them already done. Most grocery stores will also sell cooked shrimp which would work for this recipe.
Whole foods will peel and devein shrimp at no additional cost most of the time if you call ahead. Shrimp can also be peeled and deveined after boiling if you don't like to peel and devein raw.
Raw frozen shrimp that have been defrosted will also work for this cold shrimp salad recipe.
Keep the raw shrimp on ice while you peel and devein it. This step is not necessary if working with a small amount of shrimp or if you're fast with your "peel and devein shrimp game".
How To Make Cold Shrimp Salad
It's so easy to make cold shrimp salad, especially if the shrimp are already peeled and deveined. Watch the video in the recipe for tips on peeling and deveining shrimp.
Shrimp salad can be made whole, chopped into chunks, or diced into tiny and small pieces. It's a preference thing. Generally diced salads are easier to eat, but larger chunks are more "rustic".
Dice the shrimp and set aside. I like to mix all the ingredients except the shrimp first and then fold in the shrimp.
So, in a mixing bowl, stir together the mayonnaise, lemon zest and juice, horseradish, herbs, and onions. Fold in the shrimp.
Now, the hardest part - place the chopped shrimp salad in the refrigerator and wait for it to chill for a couple hours. That will give the time for all the ingredients to meld together and get cold and work together for the best tasting shrimp salad.
These are fresh local shrimp from the Geechee Dock in Charleston SC.
Shrimp season, summer, and cold salad recipes = happiness. Thank you beautiful shrimp and thank you local shrimpers.
TIP: Keep the shrimp shells and combine with water, salt, and your favorite herb or spices (YUM - Old Bay Seasoning is delicious!) to make a killer homemade seafood stock / broth.
FAQS About Cold Shrimp Salad Recipe:
What flavors go well with Cold Shrimp Salad?
Change up the herbs and spices to make a similar but different salad. Try old bay seasoning to cook the shrimp in, or lime zest and juice instead of lemon zest and juice. Any herb will really elevate and change the flavor. Try chopped fresh dill, cilantro, mint, or tarragon instead of parsley.
What do I serve Shrimp Salad with?
Serve it over greens, as a taco, on a sandwich, with crackers, in an avocado half, over vegetables, or with cold cooked macaroni pasta.
Can I freeze Shrimp Salad?
Nope. Don't do it. Just don't 🙂
How long does Cold Shrimp Salad stay good for in the refrigerator?
3-4 days in an airtight container. Let your nose and taste buds be your guide.
How healthy is Shrimp Salad?
Healthy is a relative term dependent on what we are trying to accomplish with our diet and lives. I'm calling this shrimp salad healthy. It's keto, low carb, whole30 (pick an approved mayo), paleo (pick an approved mayo), and gluten free. But honestly, it's healthy because it's all real ingredients in my opinion.
Serves 4
Ingredients:
-1 lb shrimp, peeled & deveined
-½ cup (2 stalks) celery, finely diced
-2 Tbsp chives, finely sliced
-3 Tbsp red onions, finely diced
-½ cup mayonnaise
-zest from one lemon
-1 Tbsp lemon juice
-1 Tbsp prepared minced horseradish
-2 Tbsp parsley, finely chopped
-salt
-black pepper
Instructions:
-Bring a large pot of water to a boil and add ½ teaspoon salt. Add shrimp and cook ~ 3-5 minutes or until done.
-Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
-Drain water and chop shrimp.
-Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
-Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
-Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich.
Happy Eating!
Beckie 
Кино
Update! I have a husband that is on a restricted eating plan due to health problems. But I used your recipe late this evening to use for sandwiches tomorrow, adding more finely chopped veggies to reduce the sodium. He went crazy over it! This makes great sandwiches and the versatile nature of this recipe is limited only by one’s imagination. Thank you for helping me struggle through this new restricted diet!
So smart to add those veggies to reduce the sodium. Good luck on his diet, sounds like you've got a great handle on how to handle it! Now you are making me crave this dish :)
Hi!!! I live in hawaii but I was born and raised in Charleston.
Thanks for the recipe. I love the simplicity and lighting of this video
Hi Lane - fellow Charlestonian! I was born & raised in Colorado, but this is my home now and forever. Thank you for the comment - definitely not a videographer - but doing my best :) !
The best salad I ever tried. Thank you for the recipe 😘
Thank you for the comment and for letting me know @Justice Said! :)
This looks delicious. I plan on making this up tomorrow for lunch.
Thanks Darlene!
Thank you!
Have to subscribe, when host says most people dont like eating poop ...CLASSIC ..
I actually know a shrimp poop eater, lol. Not me though! Thank you @bwalsh6992 for listening, watching, and subscribing!
Thank you for sharing. It looks easy, healthy and delicious. A nice cold salad. Perfect for the warm weather coming up. Will pick up some shrimp on next grocery run
Thank you Emrys - let me know how it goes!
Good job. Awesome cutting skills. Definitely trying this.
Thank you for the comment David. Those knife skills come from years of prep table back of house work :)
Very nice, easy and simple recipe. Thanks for sharing.
thank you for the comment Tamara!
looks great! making it today! oh and I subscribed!
Heya - thanks Tonez!
@@EatSimpleFoods noooo problem! you are VERY welcome!
I never throw away my shrimp shells. When I shell them first before cooking the shrimp, I barely cover the shrimp shells with water, and after boiling them down to reduce the liquid, I strain out the shells and you are left with a flavorful reduction to either thicken and serve in a number of ways, such as a base for other shrimp dishes, or make a delicious chowder. The flavor is unbelievable. If I were to cook the shrimp first and then remove the shells, I would probably shell the shrimp and then put them in a smaller pot and proceed as above.
That's a great side note and excellent point and a wonderful way to use all the shrimp parts. I think they are more flavorful and tender when cooked in the shell generally speaking, but when I shell them first I would do the same as you. Sometimes, I'll freeze the raw shells in a ziploc bag for later if I'm not ready to do something with them. Thanks Darlene!
@@EatSimpleFoods I agree! However, my husband brought home quite a few bags of precooked shrimp. The shells were gone but the tails were still there so I now have a bag of tails in the freezer, lol! I enjoyed your video. It was really well done. I look forward to seeing more!
Yes. My grandma does this. If she doesn't have enough she will freeze and them make a seafood stock ( fish head, lobster shells etc. Very delicious.)
Looking gud
Thank you 🙏😊
Thanks for the comment @zackcervantes6226
How does this do in the fridge? Can you make it ahead of time without it getting weird? I want to preps it for work lunch 😛
Definitely Tina. I make it on a Friday all the time and eat it through the weekend. I think 2-3 day in the fridge is fine before it gets "weird". lol
Can refrigerator for how long? Thanks
Hi Paolo - 3-4 days in an airtight container. Let your nose and tastebuds be your guide if it can go to 4 days :)
1:06 👍
lol :)
Hi! Thank you for sharing! What is the brand of the horseradish sauce?
The one in the video is called Duck Trap River Horseradish Sauce from Maine. I bought it at Whole Foods. But any Horseradish sauce with Mayonnaise will work (Kraft makes one), but I also just used jarred horseradish (any brand) with any kind of mayonnaise too. Thanks for asking Licowissh!
A+ for using raw, wild shrimp. I'm not the type of person that has to use organic produce or non GMO products, but when in comes to most seafood, there is a huge difference between farmed and wild. Cooked or unpeeled shrimp found in stores, whether fresh or frozen, is almost always loaded with sodium tripolyphosphate (STPP). It's used by the seafood processing companies, the shrimp are peeled then soaked in vats of water containing STPP, the shrimp can then absorb and hold up to 15% it's weight in water before it's cooked and packaged. It has a very negative effect in taste and texture. In manufacturing and retail, there's a lot of profit to be made when selling water, especially at $6.99 per lb. or much more.
The same process is used by some companies for their frozen fish fillets, especially, but not limited to pollock, sole, and hake. You always tell when you cook them, they shrink up to almost half their sizes and usually exude a whitish liquid.
Frank! This was such a thorough explanation of what's going on with farmed shrimp. Thank you for taking the time to explain this. It's hard sometimes to justify spending extra for sustainable wild shrimp, but it's just plain better in taste, and also better for the local economy, our bodies, and the ocean in general. Thanks again :)
Seems to me your shrimp was undercooked. Nice recipe though.
thanks? lol. Cheers, Joseph :)
Peel and devein your shrimp before you cook them, you do not want to rinse your cooked shrimp underwater to devein them, you’re washing off flavor, no no no .
Hi Hoss - thanks for the comment! Cooking shrimp in the shell before peeling imparts a lot of flavor and also moderates the heat to make it cook more gently. Of course, you can devein it first and cook it out of the shell if you prefer. Mostly, this is a matter of preference - many folks don't like to touch raw seafood or shrimp poop so cooking it first makes it easier and running it under water while deveining makes it faster and more palatable for them. By all means, do what makes you feel comfortable and will taste best to you!
Why would you make a video and announce that you are out of two ingredients, instead of stopping the camara, getting those ingredients and then hitting 'play'?
Hi Steve - thanks for your question. Recipes are versatile and that's a big takeaway that I believe and try to convey. You can go buy two ingredients (horseradish and mayo) or you can use horseradish mayo or if you don't like horseradish you can use just mayo with no horseradish.
@@EatSimpleFoods I wasn't trying to sound mean, it was a real question for a podcaster....I do understand and appreciate your response. I noticed it with a lot of producers of content. Most of these are home improvement shows that I love. But they will say, 'oh I forgot...', run to get it, wasting time and 'film', when all they had to do is shut off the camara and go get it. Video is not actual real time. But I do now understand it with cooking. Thanks
@@SteveK139 - I totally get your question and ask myself the same question each time I make a video and substitute something. I know some people just want to follow a recipe exactly and others don't want to go back to the grocery store. All good! Thank you for both your comments!