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Categories: Salads     Main Dishes - Seafood    

This all time family favorite shrimp salad is great served on gluten free croissants or fresh bread, or on top of a bed of lettuce for a refreshing salad.

Shrimp salad on a bed of lettuce
Image by: Thora Toft
Prep time: 30 minutes Cook time: 8 minutes Makes: 4 servings Difficulty: Medium
Gluten free Dairy free Grain free Soy free

This salad is best when using the best quality shrimp you can get. Get wild caught shrimp, in a size 30 to 40 per pound, uncooked. If you can get them not shelled and not deveined, the flavor will be best. You'll have to shell them and devein them, but the extra effort will be worth it.

Buy truly fresh, or still frozen. You want to avoid getting shrimp thawed in the store, as the flavor will be poor.

If you want to use canned or frozen cooked shrimp, that's fine. It won't be quite as tasty, but it still works. Drain and rinse canned shrimp, and pat dry. For frozen precooked shrimp, thaw them fully, and pat them dry.

You can make your own Homemade Mayonnaise and Yellow Mustard if you like.

You can also make your own Old Bay Seasoning. I don't have a recipe, however here's a recipe you can try - Homemade Old Bay Seasoning.

Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free and any packaged or jarred items are labeled gluten free.

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To help you make it perfectly the first time!
Shrimp Salad
A creamy salad that can be served on fresh gluten free croissants or buns, or on a bed of crisp lettuce. This can be seasoned with either dill or Old Bay seasoning. Each is quite different, so try both and see which you prefer.
Prep time: 30 minutes Cook time: 8 minutes Makes: 4 servings Difficulty: Medium
Gluten free Dairy free Grain free Soy free
Ingredients:
1 pound Cooked shrimp
1 Lemon
1/4 to 1/2 cup Celery, chopped small
1/2 cup Green onion, with the white part also, chopped
2 teapoons Fresh lemon juice
1/2 cup Homemade Mayonnaise
1 1/2 teaspoons Fresh dill, chopped or Old Bay Seasoning
1 teaspoon Yellow Mustard (optional)
Substitutions and Notes:
  • Shrimp: Use the best quality shrimp you can get. Get wild caught, in a size 30 to 40 per pound, uncooked. If you get not shelled and not deveined, the flavor will be best. You'll need to shell them and devein them. You can use canned or frozen cooked shrimp. Drain and rinse canned shrimp, and pat dry. For frozen precooked shrimp, thaw them fully, and pat them dry.
  • How to Peel and Devein Shrimp: If you don't know how to peel and devein shrimp, here's a short You Tube video that shows you how - How To Peel And Devein Shrimp.
  • Fresh Dill: You can use 1/2 teaspoon dried dill if you don't have fresh.
  • Green Onion: You can use red onion instead of green onion if you prefer. Be sure to cut it into very small pieces.
  • Dairy Free: Be sure the mayonnaise and mustard are dairy free.
  • Grain Free: Serve on grain free bread or serve as a salad.
Directions:
  • Thaw shrimp in chilled water. Shell and devein if necessary. Add about 1/2 inch of water to a saucepan. Squeeze in the juice of the whole lemon. Bring the water to a boil. Drop shrimp in and cook for about 2 to 4 minutes per side, or until they're cooked all the way through. Add a small amount of boiling water if the water gets too low (don't add cold water).
  • Add water and ice to a bowl to chill the shrimp quickly when they're done. Place cooked shrimp in ice water and let chill while you prepare the rest of the ingredients.
  • In a small bowl, combine mayonnaise, 2 teaspoons fresh lemon juice, dill (or Old Bay seasoning) and mustard, if using. Combine.
  • Cut up onions and celery and add to a large bowl. When the shrimp are chilled, remove from ice water and pat dry. Cut in half if large, or leave whole if smaller. Keep the pieces fairly large.
  • Add mayonnaise mixture to shrimp bowl and combine until the shrimp and vegetables are all covered in mayo mixture. Taste and season with salt and pepper to taste.
  • If possible, chill for about an hour before serving. This can be stored in a well sealed container in the fridge for up to one day.

Serve on gluten free croissants, fresh bread or puff pastry with a crisp lettuce leaf. Or serve on a bed of lettuce or avocado halves for a great fresh salad.

Enjoy!

Note: Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free and any packaged or jarred items are labeled gluten free.

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