Spicy Cold Shrimp Salad

blue plate showing Shrimp Salad with Lime Herb Dressing; a serving spoon on the side

5 from 1 vote

Easy to prepare, this scrumptious make ahead Shrimp Salad is fresh, flavorful - and a bit spicy, too. Jalapeno peppers, sweet peppers, fresh herbs (chives, parsley, cilantro) and lime add zing and make this recipe unique!

Prep Time15

Total Time15

Course: Main dish, Salad

Cuisine: American

Keyword: shrimp salad, Spicy Cold Shrimp Salad

Servings: to 6 servings

Calories: 289kcal

Author: Lee Clayton Roper

Ingredients

Lime Herb Dressing

1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lime juice
1 tablespoon finely chopped fresh chives
1 tablespoon Italian parsley
1 tablespoon fresh cilantro
2 to 3 dashes hot sauce
Dash cayenne pepper to taste
Kosher salt to taste
Fresh ground pepper to taste

Shrimp Salad

1 pound Shrimp Cooked, shelled and placed on paper towel to dry
1 1/2 tablespoons Jalapeno seeded and deveined (around 1 2-inch pepper) finely chopped
1/2 cup red bell pepper 1 large, cored and seeded
1/4 cup shallots finely chopped
Kosher salt to taste
Fresh ground pepper to taste

Panko-Thyme Garnish

1 tablespoon butter
1/4 cup panko breadcrumbs
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
1/4 teaspoon kosher salt or to taste

Instructions

Lime Herb Dressing

In a medium mixing bowl, stir together mayonnaise, mustard, lime juice, herbs, hot sauce and cayenne pepper. Season to taste with salt and pepper.
Cover and refrigerate.

Shrimp Salad

In a large mixing bowl, stir together the shrimp, peppers and shallots. Gently toss with dressing. Season to taste with salt and pepper.
Cover and refrigerate for at least 1 hour before serving.

Panko-Thyme Garnish

Heat butter in a small skillet over medium heat. When hot, stir in breadcrumbs. Cook, stirring constantly, just until beginning to brown – watch carefully, as they can quickly burn!
Remove from heat and spoon toasted panko crumbs onto doubled paper towel to drain and cool.
Once cool, place crumbs in a small bowl and stir in thyme, paprika and salt.

Serving (see variations in notes below)

Line a large serving bowl with lettuce.
Mound shrimp on top, leaving a border of lettuce around the edge.
Sprinkle panko garnish over top.
Serve immediately.

Notes

Serving variations:

On a platter, over torn Bibb or baby lettuce.
Place a scoop of salad on top of peeled and pitted ripe avocado halves.
As sandwiches - stuff shrimp salad into pita bread halves or croissants.
As crostini - finely chop the shrimp, and spoon the finished salad on top of toasted slices of ciabatta bread that have been brushed with olive oil.

Tip to keep salad from getting watery: Make sure shrimp and chopped red pepper are very dry before tossing the salad.

Gluten free: Use gluten-free breadcrumbs.

Make ahead: Salad can be prepared and tossed up to 1 day ahead, covered and refrigerated. Dressing can be prepared, covered and refrigerated up to 3 days ahead. Toss salad with dressing and plate just before serving.

Nutrition