Recipes from the Grapevine Cottage

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Shrimp Salad

his salad - creamy in texture with crunchy bits of celery and plump shrimp - is tastier than its cousins, tuna and chicken salad, but can be served up in the same ways: on crackers, in a croissant or rolled in lettuce bowls. Tomato-lovers try it stuffed in a fresh tomato. Think quick lunch or light supper.

Serves 4 - 6


1 pound cooked shrimp, peeled and deveined
1/2 cup mayonnaise
1/3 cup chopped celery
1/4 cup finely diced sweet onion
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice
1/4 teaspoon Worcestershire sauce
parsley, chopped


Cut shrimp in thirds. Combine with remaining ingredients. Chill 1 hour. Serve on bed of lettuce or sandwich roll.

Note: Cut shrimp into thumbnail-sized pieces, usually thirds, depending on size of shrimp. Garnish with chopped parsley.