Defrost the shrimp under cold running water. Or place the frozen shrimp in the refrigerator for a few hours until they are defrosted.
Peel off the shells, including the tails.
Remove the dark grey "vein" on the back of each shrimp by making a slit in the back of each shrimp with a sharp paring knife and pulling it out. Run under cold running water and repeat.
Bring a medium sized pot of water to a boil over high heat; add salt.
Slice a lemon in half and squeeze the lemon into the water. Drop the lemon into the pot.
Lower heat to a simmer and add shrimp. Cook shrimp 2 minutes.
Remove shrimp from the water with a slotted spoon and place in a bowl of ice water to cool completely, about 15 minutes. Dry shrimp on a paper towel after they are removed from the water.
TO PREPARE THE SHRIMP SALAD
In a mixing bowl, whisk together lemon juice, Dijon 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.
Notes
After cooking the shrimp or after you've defrosted them, dry them on a paper towel so the dressing sticks to the flesh.
Shrimp Salad can be made one day ahead of serving. It is best when eaten within 24 hours of preparation.
When buying frozen shrimp, look for wild shrimp from the USA. It may or may not be pre-cooked.
Medium or large-size shrimp work best for this type of cold shrimp salad.
Nutrition Facts
Florida Keys Pink Shrimp Salad
Amount per Serving
Calories
179.8
% Daily Value*
Total Fat
4.1
g
6
%
Saturated Fat
0.7
g
4
%
Trans Fat
0.01
g
Cholesterol
245.7
mg
82
%
Sodium
524.2
mg
23
%
Potassium
484.9
mg
14
%
Carbohydrates
6.3
g
2
%
Fiber
1.3
g
5
%
Sugar
2
g
2
%
Protein
31.1
g
62
%
Net Carbohydrates
5
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
179.8
Net Carbohydrates
5
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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