Description
A zesty shrimp salad bursting with citrus flavors. Perfect for a light lunch or summer appetizer.
Ingredients
Units
Scale
- 3 lbs (1361 g) large (16-20) shrimp in the shell
- 6 cups (1419 ml) water
- 1 orange cut into 8 slices
- 2 lemons cut into quarters
- 3 tbsp kosher salt
- 1 tbsp whole allspice
- 1 1/2 cups (355 ml) small diced celery
- 1 cups (237 ml) mayonnaise
- 1/2 cups (118 ml) small diced green bell pepper
- 1/4 cups (59 ml) finely chopped scallions
- 1/4 cups (59 ml) chopped parsley
- 1 tbsp fresh squeezed orange juice
- 1 tbsp ketchup
- 2 tsp apple cider vinegar
- 1 tsp minced, seeded jalapeno pepper
- 1/2 tsp creole mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp fresh grated orange zest
Instructions
- Add water, orange slices, lemon quarters, kosher salt, and allspice to a large pot. Bring the liquid to a boil.
- While the liquid heats, fill a sink or large bowl with ice water.
- Once boiling, add shrimp and stir. Cook for 3 to 3 1/2 minutes, or until done, stirring frequently.
- Remove shrimp with a spider or slotted spoon and immediately place in ice water.
- Once cooled, remove shrimp from ice water.
- Peel and devein the shrimp. Set aside.
- In a large bowl, combine celery, mayonnaise, green pepper, scallions, and parsley. Stir to blend.
- Add orange juice, ketchup, vinegar, jalapeno, mustard, salt, pepper, and orange zest. Stir until well mixed.
- Add shrimp to the dressing and toss to coat.
- Chill the salad in the refrigerator for at least 30 minutes.
- Serve chilled in bread bowls, as a sandwich, or over salad greens.
Notes
- For optimal shrimp flavor, use high-quality, fresh shrimp if possible.
- To adjust the spiciness, add more or less jalapeno pepper to taste.
- Leftover shrimp salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 150