"Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise." — NIKIJO
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large peeled and deveined cooked shrimp
hard-cooked eggs, chopped
salt and pepper to taste
Very good basic shrimp salad. Make sure all ingredients are dry. I cut mayo to 1/2 cup, added a tblsp. of lemon juice, and used sweet vidalia onion. I seasoned with Old Bay Seafood seasoning for an extra zing. Chilled VERY well and served on bed of butter lettuce and baby spinach with crusty whole wheat rolls on the side (and corn on the cob from the garden!). Thanks for a nice recipe.
This was good... I only gave it three stars because I used frozen shrimp, and I suspect that they weren't thawed and drained adequately because the salad ended up being too runny/watery. If you use frozen shrimp, make sure they are fully thawed and dried!
Really great recipe - I took other user's ideas and cut the shrimp, dried the shrimp well before mixing. I also substituted 1/2 the mayo with sour cream and a tsp of horseradish sauce for some extra kick and used green onionsinstead of white onion. Added some cilantro and a dash of balsamic vinegar. Excellent results!
My boyfriend and I really enjoyed it!
An important tip I don't see mentioned was after the carrot was shredded I squeezed out the excess moisture. I added an extra egg and used green onions instead. I didn't see much water drained with the shrimp and I left the mixture overnight. I like celery, so next time I would increase the dosage.
This was YUMMY! I used fresh shrimp and made sure to chop them up and dry them prior to putting them in the bowl. I also used 3 hard boiled eggs since we like those and used just a few organic green onions instead of the regular onions. We were out of regular mayo so I used Miracle Whip. After tasting it, I also thought it needed a bit of a kick. So I mixed in about 1/2 tsp. of half sharp paprika from Penzeys. That did the trick! Served on croissants. Everyone loved it and we will be making this every time shrimp goes on sale.
Perfect for spring, perfect for a Friday night during Lent, perfect for a light lunch or supper. I just think it's perfect! The recipe is just fine as written, but I used it as a springboard to personalize it to my own tastes. I added a little extra egg and less carrot. I used green onion rather than regular onion - it adds color and it doesn't linger with you hours after. I added some green peas just for fun and I particularly liked that addition. I cut the mayo half and half with sour cream adding just enough to hold the salad together and make it creamy. I gave it a squeeze of lemon and a few shakes of dill. Nutritious, fresh, light, delicious and "shrimple." (I couldn't help myself...)
Very good recipe--quick, easy and delicious.I recommend cutting the shrimp into smaller segments.
Good combination of ingredients. I think there was a little to much mayo. Next time I will add a little less.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimply Delicious Shrimp Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 220
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