Description
A refreshing and flavorful shrimp salad tossed in a creamy, tangy remoulade dressing, perfect for a light lunch or appetizer.
Ingredients
Scale
- 1 lb cooked shrimp, peeled and deveined
- 2 cups mixed salad greens
- 1/2 cup celery, finely chopped
- 1/4 cup red bell pepper, diced
- 2 green onions, sliced
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp Creole or spicy brown mustard
- 1 tsp hot sauce (optional)
- 1 garlic clove, minced
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, lemon juice, garlic, hot sauce, paprika, salt, and pepper to make the remoulade dressing.
- In a large bowl, combine shrimp, celery, red bell pepper, and green onions.
- Add the dressing to the shrimp mixture and toss gently to coat evenly.
- Serve over a bed of mixed salad greens.
- Chill in the refrigerator for 15-20 minutes before serving for best flavor.
Notes
- Use fresh or thawed cooked shrimp.
- Add chopped hard-boiled eggs for extra richness.
- Serve with crusty bread or crackers on the side.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg