Shrimp Salad Recipe

3.87 from 84 votes

Prep Time10

Chill Time2

Total Time2 10

Course: Appetizer, Dip, Lunch, Sandwich

Cuisine: American

Servings:

Calories: 310kcal

Cut shrimp in half, or just break them up a bit later on when you stir everything together. Transfer the shrimp to a large mixing bowl; set aside.
Add the celery (if using) and the onion to the bowl with the shrimp, tossing to evenly combine.
In another mixing bowl, add the remaining ingredients. Whisk them together until the mixture's a smooth dressing.
Pour the dressing out over the shrimp. Toss until everything's evenly combined and well coated.
Cover the bowl tightly with cling wrap, and chill/refrigerate the shrimp salad for an hour, and up to 5 hours before serving.
Serve the prepared, chilled shrimp salad on bed of lettuce as wrap, or on toasted bread as a sandwich. It can also be chopped up a bit and enjoyed as a delicious cold dip with buttery crackers.

Prepare the recipe as directed, and then adjust the mayo to your tastes. This amount is perfect for us, but I have mayo loving taste testers who've occasionally wished it was creamier.
Taste the dressing, if you think it needs a little more seasoning- add 1/4 teaspoon of celery salt.
If you know you want to serve this as a dip, chop your shrimp before beginning. Add them in still as instructed. It will save you time, and help everything mix better and ensure an even coating.
Wheat toast works best for serving as a sandwich. A hearty bread that won't fall apart is best. Romaine lettuce leaves work great if you want a low carb alternative.
Leftovers can be safely sealed & stored in the refrigerator for up to 2 days.