Creamy Shrimp and Celery Salad
It’s a light and refreshing salad, perfect for those days you want to a quick lunch that’s doesn’t require heating up. The Old Bay seasoning gives it a little kick, the cucumbers and celery give it the perfect crunch. Great for those hot summer days and a good option for those who are gluten free, need a keto recipe or are simply clean eating. For a mayo-free, dairy-free shrimp salad, you may also love my Zesty Lime Shrimp and Avocado Salad recipe.
To make this fast, you can use thawed frozen shrimp. I always have a bag in my freezer to whip up quick meals. But if you want to make this even tastier, cook the shrimp yourself, it’s easy!
How To Cook Shrimp for Shrimp Salad:
Bring a pot of water to boil with 1/2 lemon. Add the shrimp and cook 2 to 3 minutes, until just opaque. Next, transfer to a colander and rinse with cold water to stop the shrimp from cooking. You can also add them to a bowl filled with ice and water. Then drain and make your salad.
Variations:
You can swap sour cream for Greek yogurt. Swap old bay with curry powder.
How Long Does Shrimp Salad Last?
My rule of thumb when it comes to fish and seafood is always to eat it fresh and right away. This is not only for taste but for freshness and prevention of the growth of any bacteria that can lead to food poisoning. However, you can keep shrimp up to 3 days in the fridge and store properly in an airtight container. Make sure to store the shrimp within 2 hours after cooking it.
More Shrimp Recipes You Might Enjoy:
Spicy Shrimp Fried Rice Buffalo shrimp Lettuce Wraps Mexican Shrimp Diablo Zesty Lime Shrimp and Avocado Salad Pineapple Shrimp Fried Rice
