This shrimp salad is full of flavor with a little bit of a kick from the hot pepper sauce—though it would still be delicious without it if you’re not a fan of spicy foods. You can use crab or lobster in place of the shrimp, or use your favorite combination of the three!


Adapted from The Everything Healthy Meals in Minutes Cookbook

1 ½ pounds cooked medium shrimp (peeled, deveined, tails off)
¾ cup finely chopped celery
¼ cup finely chopped shallot
½ cup diced cucumber
1 tbsp. snipped fresh dill
½ cup light mayonnaise
½ cup light sour cream
Zest and juice of 1 lemon
¼ tsp. dry mustard
¼ tsp. hot pepper sauce (recommended: Frank’s Red Hot)
¼ tsp. Old Bay seasoning for seafood
1/8 tsp. salt
Freshly cracked black pepper

Combine cooked shrimp, celery, shallot, cucumber and dill in a medium bowl. Refrigerate until ready to dress.

In a separate bowl, combine remaining ingredients and whisk until blended.

Add two-thirds of the dressing to the seafood mixture and toss to combine. If needed, add more dressing until desired consistency is achieved. Serve immediately or cover and refrigerate.

Photo credit: Christie Fassold

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