Eating a hearty beef stew when it’s 90 degrees in the shade isn’t really my cup of tea. Summer is typically chock full of salads and things that have little to no heat required—save for grilled items. Shrimp salad, chicken salad, tuna salad, these are all great variations on a theme to add to your recipe repertoire. Having different ways to prepare these will enable you to stave off boredom by eating similar—but very different—salads in the summer.
1 pound (500 g) shrimp, boiled, peeled and deveined
½ cup (125 mL) Paleo Mayonnaise ( recipe here)
1 teaspoon (5 ml) Dijon mustard
½ teaspoon white wine vinegar or white wine
2 teaspoons (10 ml) fresh parsley or dill, minced
2 tablespoons (30 ml) minced green onions
1 stalk celery, minced
- Chop the cooked shrimp into small chunks and place in a bowl along with the mayonnaise, mustard, vinegar, dill, green onion, and celery.
- Stir until well combined, then refrigerate until ready to serve.
Variation—Grilled shrimp or pickled shrimp in this recipe add an entirely new flavor dimension that is super tasty as well.
Hint—This goes great served over mixed greens, or as an appetizer on top of cucumber rounds.
More Recipes You'll Love
Simple shrimp salad chops boiled shrimp and folds them with paleo mayo, Dijon, green onion, and celery - the 90-degree-day dinner that never touches the oven. It rotates alongside chicken and tuna salad so summer lunches never get boring. Chill it well and spoon it over greens.
Pro Tips
- Chop the shrimp into small chunks rather than mincing; you want to taste shrimp, not paste.
- Mince the celery and green onion fine so they distribute through the dressing instead of collecting at the bottom.
- Grilled or pickled shrimp swap in for boiled and add an entirely new flavor dimension - the recipe's variation.
- Refrigerate before serving; the flavors need about 30 minutes to marry and the texture firms as it chills.
Frequently Asked Questions
How should I serve it?
Over mixed greens as a meal, or as an appetizer on cucumber rounds - both are the recipe's suggestions.
Can I make it ahead?
Yes, it keeps a day in the refrigerator. Give it a stir before serving.
What else can I use the dressing on?
The same mayo-mustard base works in chicken salad and tuna salad - the whole point of the summer rotation.
Recipe Card
Ingredients
Method
- Chop the cooked shrimp into small chunks and place in a bowl along with the mayonnaise, mustard, vinegar, dill, green onion, and celery.
- Stir until well combined, then refrigerate until ready to serve.
