Creamy Shrimp Salad

Name: Creamy Shrimp Salad
Prep time: 15 min
Cook time: 15 min
Total time: 105 min
Yield: 6
Ingredients: 4 cups water; 1 large lemon, halved; 1 tablespoon kosher salt, plus more to taste; 2 teaspoons Old Bay seasoning, divided; 2 pounds small (51- to 60-count) peeled and deveined raw shrimp; 2 celery stalks, chopped; 1/2 cup chopped celery leaves; 1/3 cup chopped green bell pepper; 1/4 cup finely chopped fresh chives; 10 to 15 fresh tarragon leaves, finely chopped (about 1/2 teaspoon packed); 4 to 5 fresh mint leaves, finely chopped (about 1/4 teaspoon packed); 1/2 cup mayonnaise; 1 1/2 tablespoons Dijon mustard

Recipe GLPR3c6807ece14dca

Salad

105 min

267 cal

Servings: 6

Stovetop

SNAP eligible

A light and elegant shrimp salad featuring tender poached shrimp tossed with fresh celery, bell pepper, and aromatic herbs bound together with a smooth mayonnaise-mustard dressing. Perfect as a main course salad, served over greens, or nestled in lettuce cups.

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Ingredients

4 cups water

1 large lemon, halved

1 tablespoon kosher salt, plus more to taste

2 teaspoons Old Bay seasoning, divided

2 pounds small (51- to 60-count) peeled and deveined raw shrimp

2 celery stalks, chopped

1/2 cup chopped celery leaves

1/3 cup chopped green bell pepper

1/4 cup finely chopped fresh chives

10 to 15 fresh tarragon leaves, finely chopped (about 1/2 teaspoon packed)

4 to 5 fresh mint leaves, finely chopped (about 1/4 teaspoon packed)

1/2 cup mayonnaise

1 1/2 tablespoons Dijon mustard

Directions

In a large pot, bring 4 cups of water to a boil with the halved lemon, 1 tablespoon kosher salt, and 1 teaspoon of Old Bay seasoning.
Once boiling, add the peeled and deveined shrimp to the pot. Stir gently and return to a boil.
Cook the shrimp for 2 to 3 minutes, until they are opaque and curled, reaching an internal temperature of 145°F. Drain immediately and transfer to a bowl of ice water to stop the cooking process.
Once cooled, drain the shrimp well and pat them dry with paper towels. Roughly chop the shrimp into bite-sized pieces and place in a large mixing bowl.
Add the chopped celery stalks, celery leaves, green bell pepper, chives, tarragon, and mint to the bowl with the shrimp.
In a small bowl, whisk together the mayonnaise, Dijon mustard, remaining 1 teaspoon Old Bay seasoning, and salt to taste.
Pour the dressing over the shrimp mixture and gently fold together until well combined.
Refrigerate for at least 1 hour before serving. Taste and adjust seasoning as needed. Garnish with additional celery leaves before serving.

Comments

Grocery List Plus Editorial Staff4

This recipe hits North Carolina strengths with local shrimp and a streamlined ingredient list available at any major chain. The 105-minute stated time is misleading—after 10 minutes boiling and chilling shrimp, actual hands-on work is 10 minutes at most, so realistic time is closer to 30 minutes active plus cooling. At roughly $2.50 per serving (shrimp and mayo drive the cost), it's reasonable for a seafood dish and reheats adequately as a cold salad. The main weakness is that fresh tarragon and mint aren't guaranteed in winter months at Food Lion or ALDI, requiring a trip to Harris Teeter or Kroger's produce section, a real friction point for a weeknight.