What Goes with Shrimp Salad?

Since the shrimp salad recipe has protein and vegetables, think of starches you can serve with the dish for a nice balance. A loaf of French bread or a warm pan of cornbread would both pair nicely. You could also serve the salad alongside a baked potato or steamed white rice as well.

How Long Does Shrimp Salad Last in the Fridge?

As long as it is store in an airtight container, this shrimp salad will last 3-5 days in the fridge and still be perfectly safe to eat. Be sure you put the leftovers away right away after serving to keep the shrimp salad at the proper temperature.

Is this Shrimp Salad Recipe Healthy?

Yes, this shrimp salad recipe is very healthy! While there is some mayonnaise in the dressing, it is a very small amount and uses light mayo. Each serving is packed with over 20 grams of protein for less than 225 calories. Everyone defines healthy differently, but in my book, this recipe scores high on the health scale!

Can I Leave Out the Almonds?

Yes, you can leave out the almonds but as always, I highly recommend trying recipes as written before making changes. The toasted almonds in this shrimp salad recipe not only add an amazing crunch, but enhances the flavor as well. Try it before you dismiss using the almonds!

Can I Made this Shrimp Salad Recipe Using Raw Shrimp?

As long as you cook the shrimp first, absolutely! I used precooked, shelled and deveined shrimp simply because it was easier for me but all the recipe requires is the shrimp to be fully cooked. You can either quickly sauté them in a pan until they turn pink and milky white, or toss them in some seasoned boiling water for a few minutes.

Shrimp Salad Recipe | My Kitchen Escapades

Ingredients

Scale

24 ounces cooked medium shrimp, tails removed
1 celery stalk, finely chopped
2 green onions, finely chopped
1/3 cucumber, finely chopped
1/4 cup slivered almonds, toasted
1/4 cup mayonnaise
1/2 fresh lemon, juiced
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine all the ingredients until the dressing evenly coats the shrimp and vegetables.
Serve inside lettuce leaves or on its own.
Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

If you want to serve in a sandwich, chop up the shrimp into smaller pieces.

Variation: add 1/2 diced avocado in after the salad has been completely mixed and toss gently to combine.

Author: Carole Jones
Prep Time: 15 minutes
Category: Salad
Method: Fresh
Cuisine: American

Nutrition

Serving Size: 1/6th
Calories: 224 kcal
Sugar: 1 g
Sodium: 882 mg
Fat: 14 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 143 mg

Keywords: shrimp salad recipe, shrimp salad