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Aunt Karen’s Shrimp Salad

When unexpected company calls during the holidays, this shrimp salad is the perfect fit. It's quick to put together, too, leaving you more time to spend with your guests. — Karen Moore, Jacksonville, Florida
  • Total Time
    Prep: 10 min. Cook: 10 min. + chilling
  • Makes
    24 servings


  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined and halved
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 1/3 cup plus 1 tablespoon mayonnaise, divided
  • 1/2 teaspoon garlic salt
  • 2 celery ribs, chopped
  • 5 hard-boiled large eggs, chopped
  • 1/4 cup chopped sweet red pepper
  • 24 Bibb lettuce leaves or Boston lettuce leaves
  • Sliced green onions, optional


  • In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight.
  • To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.
Nutrition Facts
1/4 cup: 74 calories, 4g fat (1g saturated fat), 85mg cholesterol, 120mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

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