Shrimp Salad Recipe

Name: Bud's at Silver Runs Shrimp Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 lbs raw shrimp (16-20 count, peeled & deveined); 0.5 cups mayonnaise; 1 tsp Old Bay seasoning; 0.5 cups celery; 1 tbs fresh lemon juice; 0.5 tsp lemon zest; 2 tbs red onion; 1 tbs fresh chopped parsley; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 2 cups ice (for ice bath); 2 slices choice of bread (potato, rye, or multigrain); 1 leaf lettuce; 2 slices tomato, sliced; 3 rings red onion rings (optional); 1 tsp butter (optional, for toasting bread)

Inspired by Bud's at Silver Run

Time35m

Serves2

Steamed shrimp mixed with mayo, Old Bay, celery, and lemon. Your choice of potato, rye, or multigrain bread, served with LTO

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Ingredients

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Shrimp Salad

1/2 lbs raw shrimp (16-20 count, peeled & deveined)

1/2 cups Mayonnaise

1 tsp Old Bay seasoning

1/2 cups celery

1 tbs fresh lemon juice

1/2 tsp Lemon zest

2 tbs red onion

1 tbs fresh chopped parsley

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

2 cups ice (for ice bath)

To Serve

2 slices choice of bread (potato, rye, or multigrain)

1 leaf lettuce

2 slices tomato, sliced

3 rings red onion rings (optional)

1 tsp butter (optional, for toasting bread)

Method

Shrimp Salad

Prepare shrimp for steaming

If shrimp are frozen, thaw under cold running water until flexible. Pat shrimp dry with paper towels. If not already deveined and peeled, peel and devein, leaving tail on or off per preference.

Steam shrimp

Bring a medium pot of water to a gentle boil (about 4 cups). Optionally add 1/2 tsp salt and a pinch of Old Bay to the water. Place shrimp in a steamer basket over the boiling water, cover, and steam until opaque and just cooked through, about 3–4 minutes depending on size. Shrimp are done when they are firm and pink with no translucent centers.

Shock shrimp

Immediately transfer steamed shrimp to an ice bath (bowl with 2 cups ice + cold water) to stop cooking. Let chill 2 minutes, then drain thoroughly and pat dry. Chop shrimp into bite-size pieces (roughly 1/2 to 3/4-inch pieces) and place in a mixing bowl.

Make dressing

In a separate bowl, combine 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1 tsp Old Bay, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Stir until smooth and taste; adjust Old Bay or lemon to preference.

Combine salad

To the bowl with chopped shrimp add 1/2 cup finely diced celery, 2 tbsp finely minced red onion, and 1 tbsp chopped parsley. Pour the dressing over the shrimp and gently fold until evenly coated. Chill the shrimp salad at least 15 minutes to meld flavors (or up to 2 hours). Taste before serving and adjust seasoning with a pinch more salt, pepper, or Old Bay if desired.

To Serve

Prepare bread: If toasting, lightly butter both sides of the 2 slices of chosen bread and toast in a skillet over medium heat until golden, about 1–2 minutes per side, or use a toaster.

Assemble sandwich: Place lettuce leaf on one slice of bread, spoon half of the shrimp salad (about 1/2 of the prepared batch) onto the lettuce and spread evenly. Top with 2 tomato slices and optional red onion rings. Close sandwich with the second slice of bread.

Serve: Cut sandwich in half if desired and serve immediately with extra lemon wedge on the side. Leftover shrimp salad keeps covered in the refrigerator for up to 2 days.