Easy Italian Shrimp Salad is a classic seafood dish you can enjoy eating anytime of the year. Mom's shrimp salad is so amazingly light, it's made with fresh shrimp, lemon juice, celery, carrots, red onion, and a touch of mayo.
It's Lent, and that means NO meat for our family every Friday until Easter. Sometimes I just want something different other than eating pizza or pasta dishes on meatless Fridays (and meatless Mondays) and this is a nice change.
I can honestly tell you that everyone who tries our mom's Italian shrimp salad - loves it, hands down! It's healthy, low calorie and low fat. What could be better? And, if you take the time to chop up the shrimp into smaller pieces, it's ideal to make shrimp salad sandwiches or even a shrimp salad wrap!
We love serving this shrimp salad as an appetizer with some crusty bread next to it. It works wonders when entertaining with family and friends. Best to serve shrimp salad chilled.
Easy Italian Shrimp Salad
- 1 pound large fresh Shrimp - cleaned, deveined, cut in halves
- 2 celery stalks - diced
- 1 carrot - diced
- 1/4 cup red onion - diced
- 1/2 teaspoon sugar
- 1 lemon -juiced
- 2 Tbsp. mayonnaise
- salt and pepper to taste
Clean and devein shrimp, cut off and discard tails.
In a bowl, run cold water over the shrimp and rinse well for a few minutes.
Drain in a colander.
In a medium pot filled with water, on medium heat, bring water to boil.
Add the shrimp, and boil shrimp for about 3 minutes, until shrimp has turned to pink.
Drain in a colander for a few minutes, allowing to cool.
In a medium bowl, add the celery, carrot, red onion, mayo and lemon juice.
Add the shrimp, some salt and pepper to taste. Mix until well combined.
Cover with clear wrap. Refrigerate for a few hours before serving. This will allow all the flavors to marinate with the shrimp.
Serves 4 to 6
We have been so busy these past few weeks. I promise we'll get back to posting new recipes soon! :)