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.
How to make seafood salad
Creamy Shrimp Salad with Mayonnaise
lunch, snack, sides
2 cups wild-caught langostinos or baby shrimp, cooked
2 cans artichoke hearts
2 cups chopped baby spinach
10 strawberries, quartered
1 cup diced Vidalia onion
1 teaspoon fine salt
1 teaspoon Italian Herb seasoning
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon granulated garlic
½ cup Primal Kitchen Mayo, plus more to taste
Juice of one lemon
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.
Calories 468, 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