Paula Deen Shrimp Salad

Paula Deen shrimp salad turns finely chopped shrimp, hard-boiled eggs and fresh dill into a creamy, crunchy lettuce-cup salad in 10 minutes. It's an easy cold shrimp salad for potluck tables, cookouts, church suppers or Sunday dinner, and it's a no-cook recipe that feeds 5.

Chop the shrimp small before folding it in, because that way every scoop holds shrimp, egg and celery together. Leave the pieces big and the salad falls apart in the lettuce cup.

Paula builds the dressing with grated red onion, lemon zest and celery salt instead of plain mayo, so it tastes bright rather than heavy. Whisking those into the mayonnaise first also spreads the flavor evenly, which means no bite is flat.

Paula Deen Shrimp Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking timeminutes

Calories

240

kcal

Finely chopped shrimp, egg and celery are folded into a lemony mayonnaise dressing with fresh dill. Spooned into crisp Bibb lettuce, it eats creamy on the inside and crunchy on the outside.

Ingredients

• 1/2 cup mayonnaise
  

• 1 teaspoon Dijon mustard
  

• 1 tablespoon grated red onion
  

• 1/2 juiced and zested lemon
  

• 1/4 teaspoon celery salt
  

• 1 lb cooked, peeled and deveined shrimp
  

• 2 finely chopped hard boiled eggs
  

• 2 minced stalks celery
  

• 1 tablespoon chopped dill
  

• for serving Bibb lettuce
  

Directions

• Make the dressing: Whisk 1/2 cup mayonnaise, 1 teaspoon Dijon mustard and 1 tablespoon grated red onion in a large bowl. Then add the juice and zest of 1/2 lemon and 1/4 teaspoon celery salt, and whisk until the dressing is smooth.
• Chop the shrimp: Finely chop 1 pound of cooked, peeled and deveined shrimp on a cutting board. Smaller pieces mean the shrimp mixes evenly with the dressing.
• Fold it together: Fold the chopped shrimp into the dressing along with 2 finely chopped hard-boiled eggs, 2 minced celery stalks and 1 tablespoon chopped dill. Stir gently until everything is coated, then taste before serving.
• Fill the lettuce cups: Scoop the shrimp salad into Bibb lettuce cups. Serve right away so the leaves stay crisp.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen shrimp for this salad?

Yes, as long as the shrimp is already cooked, peeled and deveined. Thaw it in the fridge, then pat it very dry with paper towels, because extra water thins the dressing.

How long does shrimp salad keep in the fridge?

Keep it in an airtight container and plan to eat it within 1 to 2 days. Mayonnaise-based seafood salads don't hold well for long, so I make it close to serving time.

Can I make it ahead for a party?

You can whisk the dressing and chop the eggs and celery a few hours early and keep them chilled. Fold in the shrimp and fill the lettuce cups just before serving so everything stays fresh and crisp.

What can I serve it on if I don't have Bibb lettuce?

Butter lettuce or small romaine leaves work as cups, and the salad is also good on toasted bread or crackers. Choose something sturdy enough to hold a scoop without tearing.

What's the most common mistake with shrimp salad?

Leaving the shrimp in big chunks or overcooked is the usual problem. Chop it small and use shrimp that's already tender, so the salad scoops cleanly and doesn't turn rubbery.