Sandra This Paula Deen Shrimp Salad is a creamy and classic recipe, which is made with cooked shrimp and hard-boiled eggs. It’s the perfect light lunch, ready in just 15 minutes.
Paula Deen Shrimp Salad Ingredients
A classic combination for a simple, elegant, and satisfying salad.
- 1 lb cooked, peeled and deveined shrimp
- 2 finely chopped hard-boiled eggs
- 2 minced stalks celery
- 1 tablespoon grated red onion
- 1 tablespoon chopped fresh dill
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced and zested
- 1/4 teaspoon celery salt
- Bibb lettuce, for serving
How To Make Paula Deen Shrimp Salad
A step-by-step guide to this incredibly quick and easy Southern classic.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, grated red onion, lemon juice, lemon zest, and celery salt until smooth and well combined.
- Combine the Salad: Roughly chop the cooked shrimp into bite-sized pieces. Add the chopped shrimp, finely chopped hard-boiled eggs, minced celery, and chopped fresh dill to the bowl with the dressing.
- Mix and Serve: Gently fold all the ingredients together until everything is evenly coated in the creamy dressing. To serve, scoop the shrimp salad into individual Bibb lettuce cups.
Recipe Tips
For the most delicious and perfectly textured shrimp salad.
- How to get the best flavor? This salad is fantastic served immediately, but the flavors get even better if you let it chill in the refrigerator for at least 30 minutes before serving. This allows all the ingredients to meld together.
- What kind of shrimp is best? Use good-quality, cooked, peeled, and deveined shrimp. You can buy them pre-cooked or quickly boil your own raw shrimp in seasoned water until they are just pink and opaque. Ensure they are well-chilled before chopping.
- Can I make this ahead of time? Yes, this is a perfect make-ahead salad for a luncheon or a quick weekday lunch. You can prepare it completely and store it in an airtight container in the refrigerator for up to 2 days.
- How else can I serve shrimp salad? While lettuce cups are a great light and low-carb option, this shrimp salad is also famously delicious piled high on a buttery croissant, served with crackers for dipping, or stuffed into a ripe avocado or tomato.
What To Serve With Shrimp Salad
Classic accompaniments for this light and refreshing dish.
This shrimp salad is a perfect light meal on its own, but it also pairs wonderfully with:
- Sliced fresh tomatoes and cucumber
- A side of potato chips or a simple fruit salad
- A glass of crisp, cold white wine like Sauvignon Blanc or a glass of iced tea
How To Store Shrimp Salad
Keeping your delicious salad fresh.
- Refrigerate: Due to the mayonnaise and eggs, this salad must be kept cold. Store it in an airtight container in the refrigerator for up to 3 days. Do not leave it sitting out at room temperature for more than two hours.
Paula Deen Shrimp Salad Nutrition Facts
An estimated guide per serving.
- Calories: 320 kcal
- Carbohydrates: 5 g
- Protein: 25 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A watery salad is usually caused by the shrimp not being drained and patted dry enough after cooking and chilling. Make sure your cooked shrimp are very dry before you chop them and add them to the dressing.
Yes. While dill is the classic herb pairing for shrimp salad, fresh parsley, chives, or even a little tarragon would also be delicious.
Grated red onion provides a nice, sharp flavor. If you prefer a milder taste, you can use finely minced shallots or the white and light green parts of a scallion instead.
Try More Recipes:
- Paula Deen Shrimp Creole Recipe
- Paula Deen Shrimp and Grits Recipe
- Paula Deen Potato Shrimp Soup Recipe
Paula Deen Shrimp Salad Recipe
Description
A classic, creamy, and refreshing Southern Shrimp Salad made with tender shrimp, hard-boiled eggs, and a tangy dill and lemon dressing. Perfect for a light lunch or elegant sandwiches.
Ingredients
Instructions
- In a large bowl, whisk together the mayonnaise, Dijon mustard, grated onion, lemon juice and zest, and celery salt to create the dressing.
- Roughly chop the cooked shrimp.
- Gently fold the chopped shrimp, chopped hard-boiled eggs, minced celery, and fresh dill into the dressing until everything is well coated.
- Season with additional salt and pepper to taste if needed.
- For the best flavor, chill for at least 30 minutes before serving.
- Serve scoops of the shrimp salad in crisp Bibb lettuce cups.
Notes
- Using high-quality, well-chilled cooked shrimp is key to this simple salad.
- For even better flavor, make the salad a few hours ahead of time to allow the ingredients to meld.
- This salad is fantastic for sandwiches (especially on a croissant), served with crackers, or stuffed into an avocado.
- Always keep this salad well-chilled and refrigerated due to the mayonnaise and egg content.
