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Shake it up - your snazziest, tastiest shrimp salad?

I have a wonderful, perfectly ripe avocado waiting to be stuffed with deliciousness - namely, shrimp salad.

Now, the way I usually make shrimp salad is by combining the poached shrimp (chopped up or at least cut into smaller pieces) with some mayo, lemon juice, paprika, some herb depending on what I have on hand, s&p. That's it. Sometimes, when I feel like some heat, I'll add sriracha. Tasty, sure... but nothing really exciting.

I'd love to hear how you hounds like to jazz up your shrimp salad - without totally covering up the shrimp flavor. I'm open to non-mayo salads, too, tho creaminess would be good.

I am more interested in flavorings than ingredients - I don't want to add diced peppers, or celery, or the like (if that makes any sense).

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  1. Not snazzy, but I use a little tangy yogurt and a dash of curry powder. It calls up both shrimp curry and a simple lemonyness , which I like with shrimp. Excellent with avocado. I keep the shrimp in big pieces and dress very lightly. some scallion on top.

    1 Reply
    1. A little lime zest and juice to season mayo to taste, including white pepper, fold in shrimp and melon balls or cubed ripe papaya. Cool, refreshing, and beautiful. Garnish with cilantro.

      1. Worcestershire.
        Preserved Lemon.

        1. I make mine like you except I do add a little diced celery as I think it makes a huge different oh and I only use Hellmans or Dukes Mayo

          4 Replies
          1. re: LaLa

            Yep, Duke's is a given. And I may end up adding celery in the end - if only for the extra crunch.

            I am a bit surprised at how few "out there" suggestions I've gotten, but maybe folks just don't want to mess with a simple thing....

            1. re: linguafood

              If you can go so far as to consider adding some celery at the end, perhaps you'd consider some pineapple? I think that would be awesome with the curry.

              1. re: katecm

                Ooooh.... no way. Sorry. I can only abide pineapple in very few dishes. And the man would kill me, too '-)

              2. re: linguafood

                I just saw another post asking for advice using harissa. How about a harissa shrimp salad in avocado? Sounds good to me!

            2. We jazz up our tasty fresh shrimp salad by serving it inside a pre-baked, hollowed out, quick fried Yukon gold potato. The creamy/crunchy texture of the shrimp salad inside the crispy, moist tater is killer good.

              1 Reply
              1. re: HillJ

                To the mayo I typically add teriyaki sauce and lemon juice. Another subtle flavor would be celery salt.

              2. Cut into bite sized pieces and mixed with mascarpone, lemon juice, a lot of fresh dill and roe on top.

                2 Replies
                1. re: weezieduzzit

                  Wow, mascarpone. That sounds incredibly rich (not necessarily in a bad way '-)) -- do you find it richer than, say, sour cream or mayonnaise?

                  Love fresh dill, and the roe is a nice touch. This is a February thread, but now I think I know what's for apps tomorrow -- shrimp & avocado salad. IF I can find decent avocado. That always A Big If.

                  1. re: linguafood

                    How rich depends on how much mascarpone. Its so creamy you don't HAVE TO add a lot but can if you like it that way.

                    Its how my friends from Sweden make it and once we tried it we never went back to mayo, no matter how good, for shrimp salad.

                    The roe and a small sprig of dill is very pretty on top when spooned onto toast points or inside an avocado.

                2. i know this is a bit old, but i do a variation without mayo...

                  i puree hard-boiled (just set, not rubbery hard-boiled) eggs. i toast beluga lentils (soaked and dried, but not cooked per se) in a pan til crispy.
                  mix together shrimp, egg puree, parsley oil, orange zest, some cooked diced onions (occasionally some cooked diced mushrooms), and the toasted lentils... often i serve on rice chips as an amuse bouche or hors d'oeuvres.

                  2 Replies
                  1. re: Emme

                    Whoa. Interesting & very unusual. So the lentils add a crunch/crisp? And do you add them on top as a garnish?

                    1. re: linguafood

                      if i serve on rice chips, i just mix em in.
                      if i'm doing it more as a plated app, then i'll put the toasted lentils out as a bed. then top the whole thing with a little more orange reduction and parsley oil.

                      and yes, crunch! not like break your tooth, just a nice contrast.

                  2. A bit of wasabit or horseradish powder is fantastic.

                    1. Instead of poaching the shrimp... oven roast them, tossed with a little oil, salt and pepper and any flavoring, herb or spice that will go with the rest of the recipe.

                      1 Reply
                      1. re: nancyl126

                        I was just going to suggest roasting instead Nancy. The taste is so much better. And if you don't want to add celery, I usually add celery seed instead.