This Old Bay recipe for 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.
Prep Time: 15minutes
½teaspoonOld Bay seasoning
¼cupred onion(finely chopped)
½cupEnglish cucumber(peeled and chopped)
Cook shrimp in a skillet, about 2 minutes per side or boil for about 2 minutes.
Pat cooked shrimp dry with a paper towel and cool. Cut into bite size pieces, add chopped onion and cucumber and stir to combine.
Whisk together the mayonnaise, lemon juice, mustard, dill and Old Bay.
Pour over cooled shrimp mixture and serve as is or top with a squeeze of lemon and sprinkle with parsley.
Barbara's Notes + Tips
Store in the refrigerator for up to 3 days.
Use fresh dill, if you're out, you can use 2 teaspoons of dried.
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.
Serve on a croissant or pita, lettuce leaves or in an avocado.