You might be looking at the best salad I’ve ever made.
Shrimp Neptune Salad!
I’m sure Neptune, being the Roman god of the sea, would have heartily approved of these luscious, fresh shrimp in their tangy dressing.
We’ve all seen those seafood salads in the deli aisle…little tiny shrimp, fake “krab” with a K, and gloppy dressing. Blech.
Put those thoughts aside and get ready for fresh and light with just a hint of zing!
I know you’re probably looking at this and thinking, Shrimp Salad in November? Right before Thanksgiving?
Well, the answer is YES! Even though it isn’t quite salad weather in most parts of the country (just like it’s rarely soup weather in Florida but we learn to get around that), I’m a big fan of dinner salads when you want to lighten things up. And pre-holiday gluttony with the turkey and all the sides is a PERFECT time to lighten things up.
Besides, this salad was way too good to keep hidden from you until the great thaw.
Here’s what you need:
Shrimp, Celery, Shallot, Lemon, Frozen Peas (not pictured), Dijon Mustard, Dill Pickle Relish, Sriracha Sauce, Ketchup, Mayonaise, Horseradish (not pictured), Salt & Pepper
If you’re making this into a salad as shown here, you will also need assorted lettuce (I have mostly romaine) and any extras you’d like such as cucumbers and avocado.
Also, I like to take the extra step to cook my own shrimp. You can get shrimp pre-cooked at the store but they’re usually quite a bit more expensive. Cooking your own shrimp at home is quick and easy.
In addition to 1 pound of good, fresh shrimp (preferably wild caught rather than farmed), you will need celery, peppercorns, and Old Bay Seasoning.
This is the same way I make shrimp for Peel & Eat Boiled Shrimp that you serve with cocktail sauce so you get a bonus recipe/method here!