Southern Shrimp Salad
Delight your taste buds with this refreshing yet hearty Southern Shrimp Salad, a vibrant dish brimming with coastal charm and bold flavors. Tender, buttery shrimp are seasoned with Old Bay and tossed with crisp celery, sweet red bell pepper, and tangy red onion for a satisfying crunch in every bite. A creamy dressing made of zesty Dijon mustard, fresh lemon juice, and smoky paprika ties everything together, making this shrimp salad a true Southern classic. Served chilled over a bed of fresh mixed greens and optionally garnished with hard-boiled eggs, this dish is perfect for a light lunch, summer gathering, or elegant appetizer. Ready in just 25 minutes, this crowd-pleaser will quickly become a staple in your recipe collection. Whether you're craving a taste of the South or a simple seafood dish, this Southern Shrimp Salad is your go-to option!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tsp Old Bay seasoning
- 1 tbsp unsalted butter
- 3 stalks celery, finely diced
- 0.5 red bell pepper, finely diced
- 0.25 red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 0.5 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice, freshly squeezed
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 cups mixed salad greens, for serving
- 2 optional: hard-boiled eggs, halved
Instructions
Fill a medium pot with water, bring it to a boil, and add 1 teaspoon of Old Bay seasoning.
Add the peeled and deveined shrimp to the boiling water and cook for 2-3 minutes, or until the shrimp are pink and cooked through.
Drain the shrimp in a colander and immediately place them in a bowl of ice water to stop the cooking process. Let cool for 5 minutes, then pat dry with a paper towel.
In a large skillet, melt the butter over medium heat. Add the remaining 1 teaspoon of Old Bay seasoning and stir to combine.
Toss the cooked shrimp in the spiced butter for 1-2 minutes to enhance their flavor. Remove from heat and set aside to cool completely.
While the shrimp cool, prepare the vegetables: finely dice the celery, red bell pepper, and red onion. Chop the parsley as well.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, paprika, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled shrimp, diced vegetables, and chopped parsley. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
When ready to serve, spoon the shrimp salad over a bed of mixed salad greens. Garnish with halved hard-boiled eggs, if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1378 mg | 459% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.6 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 491 mg | 38% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
