I make Florida Keys Pink Shrimp Salad recipe with wild freshly caught wild shrimp raised in the warm waters right here in the Florida Keys. Try this healthy low-carb shrimp recipe for a delicious and refreshing salad that is eaten on a bed of lettuce with tomatoes and fresh cucumbers.
Shrimp can cook right in their shells, or you can peel them first. Although I've cooked them both ways, I think they look a little better when you peel them first.
There is a dark grey vein on the back of each shrimp. You can remove it by running a paring knife down the back of each one and pulling it out.
Why are Wild Florida Keys Pink Shrimp Better?
Florida Keys shrimp taste so good! Once you eat fresh wild shrimp, you can't go back to the mealy grocery store shrimp! Years ago, I had fresh shrimp in Louisiana and they were really great too!
If you love shrimp, the Florida Keys is the place for you. Fresh wild shrimp are harvested right off the coast. They are naturally sweet, succulent, and have a good bite that you don't get from farmed varieties.
Be careful buying shrimp from your local grocer. Farmed shrimp are raised in unregulated foreign countries where the conditions are not ideal. Antibiotics are often added to their feed. You eat what your food eats, so be careful.
What You Need to Make Shrimp Salad
- Fresh Shrimp
- Lemon
- Dijon mustard*
- Old Bay seasoning
- Mayonnaise (Try Homemade Mayonnaise for maximum nutrition)
- Celery
- Red Onion
- Dill
- Salt and pepper
*Dijon mustard is typically made with white wine vinegar. If you are on the Kaufmann Diet try Whole Foods 365 Dijon Mustard, which is made using apple cider vinegar.
How to Make Shrimp Salad
Making shrimp salad is really easy to do. All you have to do is peel and devein the shrimp and then cook for two or three minutes. Then, toss them into an ice bath and then let them cool completely in the fridge. In a mixing bowl, mix up a little lemon juice, Dijon mustard, Old Bay seasoning, and a few tablespoons of mayonnaise. Chop up some celery, parsley or dill and a few tablespoons of red onion. Mix it all up. Season with salt and pepper to taste.
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp Old Bay Seasoning (original flavor)
- 3-4 tbsp mayonnaise
- 2 ribs celery finely chopped
- 1 tbsp finely chopped fresh dill or parsley
- 3 tbsp minced red onion
- salt and pepper to taste
Serve on top of a big fresh salad or stuff it into a pita and you have quite a meal. If you are making sandwiches, chop the shrimp into smaller pieces, so it's easier to eat.
Shrimp salad makes a great topper for a Caesar Salad!
How Long Does Shrimp Salad Last?
Cold shrimp salad can be made before your meal and held in the fridge until you need it. The salad will remain fresh for two days in a covered container in the refrigerator.
If You Love Florida Keys Seafood, Try These:
- Florida Keys Shrimp Cocktail
- Pan-Fried Yellowtail
- Blackened Shrimp with Butter Sauce
- Seared Mahimahi with Basil Butter
- Blackened Swordfish
Florida Keys Pink Shrimp Salad
Ingredients
FOR THE SHRIMP
- 1 pound Key West shrimp (medium or large) peeled and deveined
- 1 lemon quartered
- 1 teaspoon pink Himalayan salt
FOR THE SALAD
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay Seasoning (original flavor)
- 3-4 tablespoon mayonnaise
- 2 ribs celery finely chopped
- 1 tablespoon finely chopped fresh dill or parsley
- 3 tablespoon minced red onion
- salt and pepper to taste
Instructions
TO COOK THE SHRIMP
- Peel and devein shrimp. Bring a big pot of water to a boil over high heat. Add salt; squeeze lemons into the water and then drop the lemons into the pot. Lower heat to a simmer and add shrimp. Cook shrimp for 3 minutes. Remove shrimp from the water with a slotted spoon and place in a bowl of ice water to cool completely, about 15 minutes.
TO PREPARE THE SHRIMP SALAD
- In a mixing bowl, whisk together lemon juice, mustard, Old Bay Seasoning, and 3 tablespoons of mayonnaise.
- Fold shrimp, celery, and onions into the dressing. Add more mayonnaise for a creamier consistency. Add salt and pepper to taste.
- Refrigerate for a half hour or so to allow flavors to blend.
- Serve on a bed of lettuce with fresh vegetables such as tomatoes, cucumbers, olives, and sliced onion.
