Shrimp Salad Recipe

Name: Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup GREEN GODDESS DRESSING, recipe follows; 1 ripe Hass avocado, split, seeded, and peeled; 1 -1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks; 1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks; 1/2 celery stalk, peeled and diced; 1 to 2 teaspoons freshly squeezed lemon juice; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1 head Boston or Bibb lettuce, trimmed and washed; 1 pound cooked trimmed asparagus; 1 medium vine-ripened tomatoes, cored and cut into 12 wedges; 1 tablespoon finely chopped fresh chives; 3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped; 3/4 cup prepared or homemade mayonnaise; 1/4 cup sour cream; 2 tablespoons thinly sliced fresh chives; 2 tablespoons minced flat-leaf parsley; 1 -1/2 teaspoons minced fresh tarragon leaves; 3/4 teaspoon finely chopped fresh basil; 1 tablespoon minced shallots; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon kosher salt plus more; Freshly ground black pepper

Servings: persons

2/3 cup GREEN GODDESS DRESSING, recipe follows
1 ripe Hass avocado, split, seeded, and peeled
1 -1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks
1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks
1/2 celery stalk, peeled and diced
1 to 2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper
1 head Boston or Bibb lettuce, trimmed and washed
1 pound cooked trimmed asparagus
1 medium vine-ripened tomatoes, cored and cut into 12 wedges
1 tablespoon finely chopped fresh chives
3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup prepared or homemade mayonnaise
1/4 cup sour cream
2 tablespoons thinly sliced fresh chives
2 tablespoons minced flat-leaf parsley
1 -1/2 teaspoons minced fresh tarragon leaves
3/4 teaspoon finely chopped fresh basil
1 tablespoon minced shallots
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt plus more
Freshly ground black pepper

1
In a blender, combine the dressing and the avocado, and puree until smooth.
2
In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
3
On a large platter or individual plates arrange the asparagus and tomatoes.
4
Make a bed of lettuce and top with the shrimp salad.
5
Sprinkle with the chives and serve the salad with the remaining dressing on the side.
6
Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
7
Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender.
8
Puree to make a smooth dressing.
9
Season to taste with salt and pepper.
10
Use now or store, covered, in the refrigerator, for up to 2 days.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 2/3 cup GREEN GODDESS DRESSING, recipe follows, 1 ripe Hass avocado, split, seeded, and peeled, 1 -1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks, 1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks, 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.

That's it — enjoy your meal!

Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions