Shrimp Salad Recipe

Name: Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large hand boiled eggs; fresh dill; salt and pepper; 16-20 large fresh or frozen raw shrimp; 6 oz.-8 oz. snap peas; 3/4 C. frozen peas; 1/2 C. yogurt; 2 tsp. Dijon mustard; 1/4 C.-1/2 C. red onion, chopped; 4 red potatoes, quartered or; 1 C. ring or shell macaroni; 2 lemons and jest; lettuce leaves for garnish; 2 stalks celery; 2 tsp. white wine vinegar; 1 T. EVOO

Servings: persons

6 large hand boiled eggs
fresh dill
salt and pepper
16-20 large fresh or frozen raw shrimp
6 oz.-8 oz. snap peas
3/4 C. frozen peas
1/2 C. yogurt
2 tsp. Dijon mustard
1/4 C.-1/2 C. red onion, chopped
4 red potatoes, quartered or
1 C. ring or shell macaroni
2 lemons and jest
lettuce leaves for garnish
2 stalks celery
2 tsp. white wine vinegar
1 T. EVOO

1
In 4 qt saucepan put eggs in cold water, boil water. Cover and turn off heat & let stand 5 min. Remove eggs with slotted spoon, peel and quarter. In pan squeeze lemon, add dill and bring to a boil. Reduce heat to simmer and add shrimp, cook for 3 min. Drain under cold water. Set aside.
2
If desired, place potato in cold water to cover, add 2 tsp. salt. On high cover and reduce heat when boiling for 15 min., or cook macaroni for 10 min. until tender. Rinse in cold water.
3
In saucepan heat water to boil. Add snap peas and frozen peas. Cook 2 min. or until tender and bright green.
4
In a large bowl whisk yogurt, mustard, lemon juice, 1/4 tsp. salt & ground black pepper
5
In another bowl whisk vinegar, 2 T. lemon and 1/8 tsp. salt & pepper. Toss and add shrimp and eggs.
6
Place in bowl covered in lettuce.

890

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 large hand boiled eggs, fresh dill, salt and pepper, 16-20 large fresh or frozen raw shrimp, and more.

Yes, Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp Salad

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