This easy shrimp salad recipe is great for hot summer days — or anytime you want! I love to stuff avocados with it but you can enjoy it in a sandwich or on a green salad as well.
It is important to devein the shrimp before you boil it as the black vein will alter the flavor of your food, in my humble opinion. In this recipe I go ahead and boil it with the peels on but you don’t have to. You can go ahead and buy shelled and deveined shrimp and continue with the process.
It is also important that you do not over cook the shrimp as it will turn rubbery. Cook it until it changes color and floats to the top and remove it immediately into a bowl of ice water. This will keep it perfect.
This is what you are going to need to make this delicious shrimp salad recipe:
1 pound (500 grams) – deveined, shell on shrimp
1 lemon — halved
2 bay leaves
6 black peppercorns
1 small celery stalk – finely chopped
2 tsp. finely chopped celery leaves
1 small scallion – chopped (white, light green and dark green)
2 TBS mayo
4 avocados – peeled and halved (optional)
Salad greens (optional)
Salt & Pepper
Cut one of the lemon halves in two.
Rinse the shrimp under cold water in a colander.
Bring a large pot of water to a boil with the quartered lemon, peppercorns and bay leaves.
Prepare a large bowl of iced water.
Add the shrimp and cook until it turns pink and floats to the top – about 4 minutes. Immediately remove it into the iced water and allow it to cool down completely.
Peel the shrimp and coarsely chop it. Place it in a bowl with the celery, celery leaves and scallion.
Zest about ¼ tsp. of the remaining lemon on to the shrimp and squeeze in about 1 TBS of juice. Add a little bit of salt and some black pepper to taste. Add the mayonnaise and mix.
You can serve the shrimp salad in a sandwich, over a salad or stuffed inside two avocado halves that have been placed over salad greens.