Old School Shrimp Salad

Side Dish

Recipe courtesy of Shrimp Country, by Anna Marlis Burgard

Serves 4

  • 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
  • 1 tablespoon fresh lemon juice 
  • ½ teaspoon distilled white vinegar 
  • ½ teaspoon seafood boil spice, or more to taste 
  • Dash of celery seed 
  • ⅓ cup mayonnaise (reduced fat is fine) 
  • ⅓ cup sour cream (reduced fat is fine) 
  • ⅓ cup thinly sliced celery 
  • ½ small red bell pepper, diced (optional) 
  • ¼ cup finely diced red onion (optional) 
  • 2 ripe avocados

Old School Shrimp Salad

Old School Shrimp Salad

Click image to enlarge


Slice each shrimp in half lengthwise.

Whisk the lemon juice, vinegar, seafood boil spice, celery seed, mayonnaise, and sour cream together in a large bowl. Add the shrimp, celery, bell pepper, and onion (if desired) and toss to coat. Cover and refrigerate until ready to serve.

Cut the avocados in half; remove pits. Use half an avocado for each appetizer serving, filling with shrimp.

Tip: Lydell "Delly" Easton of Rockville, South Carolina, suggests bruising each shrimp between your thumb and finger while still warm to break up the meat, allowing it to absorb flavors more easily.


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