Classic Shrimp Salad
Classic shrimp salad is a creamy, no-cook dish combining tender shrimp, hard-boiled eggs, and crisp celery in a mayo-based dressing. It's versatile enough to serve as a dip, sandwich filling, or light lunch.
Classic shrimp salad is a creamy, no-cook dish combining tender shrimp, hard-boiled eggs, and crisp celery in a mayo-based dressing. It's versatile enough to serve as a dip, sandwich filling, or light lunch.
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In a large mixing bowl, add the cooked and chopped shrimp.
Finely chop the celery and add it to the bowl.
Finely chop the green onions and add them to the bowl.
Chop the hard-boiled eggs and add them to the bowl.
Season with salt and black pepper.
Squeeze the juice of half a lemon over the ingredients.
Add the mayonnaise to the bowl.
Gently stir everything together until well combined.
Sprinkle paprika over the top for garnish.
Serve immediately with crackers or corn chips, or chill before serving.
Refrigerate in an airtight container for up to 2 days. Do not freeze, as mayo-based salads separate when thawed.
Yes, prepare it up to 2 days ahead and store in an airtight container in the refrigerator. The flavors actually improve as they meld.
Use medium to large shrimp (31/40 or 21/30 count per pound). They hold their texture better when chopped and distribute evenly throughout the salad.
Yes, thaw frozen cooked shrimp completely and pat dry before chopping to prevent excess moisture in the salad.
Greek yogurt or a mayo-yogurt blend works well for a lighter version, though it will be less creamy than traditional shrimp salad.
Store in an airtight container for up to 2 days. The texture and flavor decline after that as the celery softens.
