Shrimp Salad

What a joy it is for me to write this recipe.

For many years, when I was struggling with stomach pain and gut issues, and achalasia, I thought I was allergic to shrimp. I wasn’t, it was just that all of the other issues made it really complicated for me to know what was causing what, so likely, it wasn’t the shrimp but rather the dairy, the gluten, or the general state of my gut that was causing me distress. When we moved to Florida, it became clear that in addition to being the celiac gal, I would also have to discuss my shrimp allergy ad nauseam because here, well, shrimp is everywhere. It’s fresh off the boats and featured at every restaurant and cocktail party. As I was on a mission to heal my hormones, I was always looking for real, quality protein sources, and shrimp really hits the mark. I decided to give it a go, and I am so glad I did! I was able to work sit slowly into my diet, and now I eat it a couple of times a week in many different preparations.

As I mentioned, shrimp is a protein powerhouse. In a three-ounce serving (and I am more of a six or more-ounce eater), there are over 20 grams of it. Additionally, it’s really high in zinc, phosphorous, potassium, and magnesium, all of which help to strengthen our immune systems and lower inflammation. We all should aim to get about 100 grams of protein per day, which can be challenging, so shrimp is really helpful here since it’s low in calories and doesn’t require much room in our bellies. I’m all about maximizing that space and filling it with the highest amount of vitamins and minerals, while also keeping blood sugar steady and having delicious meals. Also, it’s ok if sometimes you just want to eat a piece of cake for breakfast. I’m here for that, too. Balance, am I right?

TIP:

You can buy precooked shrimp at Whole Foods (the kind you would use for shrimp cocktail). Use that and skip steps 1 and 2.

I find that although the jumbo shrimp are much meatier and have a better mouthfeel, and are what I recommend here, they are a little large for this salad if you leave them whole, so you will need to cut them after cooking or when you bring them home if buying pre-cooked.

I absolutely love a good lobster salad in the summer, but we all know that lobster is crazy expensive, especially with the current inflation situation. I figured that there was no possible way for shrimp salad to even compare to its pricey counterpart, but after some tweaking, I am very excited to say that shrimp salad has a special place in my heart and a regular spot in my fridge. This is so easy to make and yummy in a toasted, buttered hot dog bun, on top of a bright salad, or my favorite, scooped up with hearty crackers, just be sure to put a spoon in the bowl if you plan to serve it for guests.

SHRIMP SALAD

Serves 2-3 as a meal, you can easily double or triple it to fit your needs

Ingredients

1 lb of big shrimp (16 - 20 count per pound, if smaller, you won’t need to chop them, this is just what I prefer)

1/2 shallot, peeled

2 tbsp fresh diill

1 celery stalk

Juice and zest of 1 lemon

1/4 cup mayo of choice

1 tsp. olive oil

1 tbsp. Dijon mustard

Salt and pepper to taste

Instructions

1. Boil a pot of salted water, and add the shrimp. Cook them for approx. 3 minutes, then quickly drain and run them under cold water in a colander.

2. Once shrimp is cooled, remove the tails and chop them into 2-3 pieces each if using on a cracker, or you cut in half if they are going on a salad. I find that although the jumbo shrimp are much meatier and have a better mouthfeel, they are a little large for this salad if you leave them whole.

3. Chop dill, celery, and shallot

4. In a large serving bowl, add the mustard, mayo, chives, celery, dill, lemon zest and juice, and olive oil, stir to combine.

5. Add shrimp and toss to coat with dressing evenly.

6. Let it chill in the fridge for about 1 hour to let the flavors come together, and then enjoy!

Shrimp salad keeps in the fridge for 2 days. Use it for an appetizer or dinner tonight, then on a sandwich tomorrow!