Shrimp Salad for Sunday Brunch

If you are looking for a quick and easy meal to serve to your family or guests for Easter or any Sunday Brunch, then this easy, breezy simple Shrimp Salad should fit the bill.
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I purchased a 2 lb package of frozen shrimp which was thawed in the refrigerator overnight.  You can either steam the shrimp in a Double Boiler or place them in a pan with 1/4 cup of water to cook until they are pink in color.  Allow the shrimp to cool then remove the shells, and veins and cut into thirds.
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Ingredients:
  • 2 lbs of fresh or frozen shrimp – deveined and tails off
  • 1/4 cup low-fat mayo
  • 1 tsp of Dijon Mustard
  • 1 tsp of fresh lime juice
  • 2 tsp of fresh lemon juice
  • 1/4 cup red onion – diced
  • springs of fresh dill (optional)
  • Lettuce leaves

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Instructions:
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  • Place the shrimp in a bowl
  • add 1/4 cup of mayonnaise or more if you like a creamier salad,
  • add a teaspoon of Dijon Mustard
  • mix in the 1/4 cup diced red onion and the juice of the lemon and lime. 
  • Lightly stir to mix all the ingredients together then cover and place in the refrigerator for an hour to chill.
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To serve you can either scoop some of the Shrimp Salad onto individual lettuce leaves or onto toasted Italian bread slices garnished with Dill.

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This simple Shrimp Salad is also perfect for a light lunch or as a quick and easy mid-week meal.

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This recipe first appeared on my other blog, DeDivahDeals.

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