Big Shrimpin’

Sometimes you just have to go BIG, and recently at a family party this proved true with the menu. When ordering the food (over-ordering the food), it was somehow miscalculated that everyone in attendance might need a metric ton of shrimp cocktail. Luckily for all involved, there was an abundance of fresh shrimp remaining, and I inherited a good amount to take home. Normally, my go-to leftover would be tacos, but being that I was out of tortillas these little guys were headed for a new destiny. On this Sunday morning, I envisioned something light & easy (insert, Commodores song HERE). I really can’t explain why a 1970’s archive of soul music resides in my subconscious, but enjoy this jam anyhow. shrimp salad - 03

Since these were already cooked & peeled, a cold seafood-style salad was my next choice. I’m a fan of both crab & mixed seafood versions, but shrimp happens to be one of my favorite ocean proteins.

This light mix is perfect for lunch or an appetizer before a dinner. I decided to serve this as part of a brunch with friends. To make it easier to eat—and frankly more attractive—a few lemons were sacrificed as single-serving cups to hold our crustacean creation. What’s even better, is that this only takes a few minutes to prepare, chill and serve (and that means more time having a mimosa welcoming your guests). I wanted to highlight fresh, summer flavors such as lemon, dill, and chives. Many cold & creamy seafood salads boast a heavy addition of mayo, but keepying this a little cleaner, I used light sour cream, and a little bit of light mayonnaise. Not that I don’t love some good ol’ mayo (this excludes demonic Miracle Whip however), but the flavors here are subtle, so I want to taste the shrimp & fresh seasonings.

This is too simple, and even if you don’t have a surplus of leftover shrimp cocktails, boiling some is pretty quick to do.

5 from 1 reviews
Summertime Shrimp Salad
This chilled shrimp salad is easy, light and perfect for a summer lunch, or appetizer!
Serves: 4-5 servings
Prep time: 
Cook time: 
Total time: 
What to get:
  • ~1.5 cups cooked shrimp, chopped (~20 cocktail shrimp, boiled)
  • ½ cup celery, finely chopped
  • 1 T fresh chives, finely chopped
  • ½ tsp fresh lemon juice
  • ¼ tsp fresh lemon zest
  • 1 tsp fresh dill leaves
  • 1.5 T Light Mayonnaise, (Best Foods preferably)
  • 1.5 T Light sour cream (I prefer Daisy brand)
  • ¼ tsp dried mustard powder
  • kosher salt to taste
  • finely ground black pepper to taste
  • *Lemon rind (1/2) as cup (for serving), optional
  • *red lettuce leaves as serving garnish, optional
What to do:
  1. Chop, pre-cooked cocktail shrimps, into ~ 3rds per shrimp.
  2. In a large mixing bowl, combine chopped shrimp, celery, chives, lemon juice & zest, dill leaves. mayo, sour cream, and salt and pepper to taste.
  3. combine well and chill salad for about 1 hour or more preferable.
  4. Serve in small bowls or festive, hollowed lemon cup halves, with a lettuce leaf, or eat with crackers.
  5. Saves well in an airtight container, in fridge for ~2 days.
Easily doubled. Add more seasoning to your desired taste. Chilling ahead is beneficial, but not required (though it improves flavor). These work great in lemon ‘cups’ though also great all on its own, and with crackers. Enjoy!
Serving size: 1 bowl/cup

Wasn’t that refreshing? Well, it will. I plan to enjoy my next helping with some sourdough bread and glass of white wine—cheers to the end of another great weekend!

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Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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