Summertime is officially here! That means we're reaching for all of our refreshing, no cook, no heat recipes. A creamy shrimp salad recipe is the perfect summer side dish for a family dinner or neighborhood potluck.
Primal Kitchen Mayo adds delicious creaminess and flavor to any seafood salad, whether you caught it yourself or at the grocery store.
Measure out 2 heaping cups of fully cooked, frozen langostinos or baby shrimp and place in a colander. Rinse them with fresh water and let them thaw completely. Drain and pat dry, then set aside.
Open the cans of artichoke hearts, drain the fluid. Chop the artichoke hearts roughly and place in a large bowl.
Add in the spinach, strawberries, onion, and dried seasonings. Add the seafood to the large bowl as well, followed by ½ cup Primal Kitchen Avocado Oil Mayo
Use a spatula to mix well. Squeeze the lemon juice into the salad and mix again.
It’s ready to serve! If you would like to add more mayo for a creamier salad you may do so now.
Store the salad in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition
per serving
Calories
468
Amount/Serving% Daily Value
Carbs
34 grams
Fat
26 grams
Protein
37 grams
Ways to eat shrimp salad:
Spoon it out of a bowl as the main dish when you want a light but filling lunch
Eat it as a snack or side dish on a hot summer day
Make a shrimp salad sandwich between pieces of bread or a halved bagel
Eat it like a dip with your favorite crackers
Swap out the strawberries with other fruits or swap the shrimp for your catch of the day
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