Shrimp Salad



  • 1 to 1 1/2 pounds medium raw shrimp
  • 1 cup diced celery
  • 1/4 cup chopped green or red bell pepper
  • 1 tablespoon fresh lemon juice
  • 3 to 4 tablespoons mayonnaise, or to taste
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt, or to taste
  • 1 head of torn romaine lettuce or mixed salad greens
  • Optional: Avocado slices and tomato wedges


  1. Peel and devein the shrimp; rinse well. 
  2. Bring 3 quarts of water with 1 tablespoon of salt to a boil over high heat.
  3. Add the shrimp and reduce the heat to medium-low. Cover the pan and simmer for about 5 minutes, until the shrimp are opaque and pink. Make sure not to overcook.
  4. Drain immediately and transfer to a bowl. Cool completely, dry with a paper towel, and chop coarsely.
  5. Mix the chopped shrimp with the celery, bell pepper, lemon juice, and mayonnaise.
  6. Add salt and pepper to taste. Taste and adjust the mayonnaise and seasonings, as desired.
  7. Serve on a bed of lettuce or mixed greens and a slice of avocado or tomato wedges, if desired.

Nutritional Information

  • Serving: 4
  • Calories: 272
  • Fat: 11g
  • Carbohydrates: 8g
  • Protein: 35g