Old Bay Shrimp Salad
This Old Bay shrimp salad is just what you need on a hot summer day. A cool refreshing high protein lunch, whether served on a croissant, lettuce leaves or avocado. Great for summer picnics or cook-outs.
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon Old Bay seasoning
- 2 tablespoons fresh dill chopped
- 1 lb shrimp cooked
- ¼ cup red onion finely chopped
- ½ cup English cucumber peeled and chopped
Whisk together the mayonnaise, lemon juice, mustard, dill and old bay.
Pat cooked shrimp dry with a paper towel and cut into bite size pieces, place in a separate bowl. Add chopped onion and cucumber and stir to combine. Add dressing and, season with salt and pepper.
- Store in the refrigerator for up to 3 days.
- Use fresh dill, if you're out, you can use 2 teaspoons of dried.
- Pat the shrimp dry with a paper towel to remove excess water.
- If you have fresh shrimp, cook in a skillet in a little olive oil, about 2 minutes per side until pink and opaque. Let cool before adding to the salad.
Calories: 249kcal | Carbohydrates: 2g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 294mg | Sodium: 1015mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 164mg | Iron: 3mg