Okay, I know, Spicy Shrimp Salad is kind-of a summer thing. Well, here in Kansas, it’s still 60 degrees during the day so I’m making cold lunches as long as I can. Since I had a bag of small, cooked shrimp in the freezer that needed to be eaten, I thought a Spicy Shrimp Salad would be good. I’m not a big mayonnaise person, so I’m always looking for ways to cut down on the mayo. By adding other spices, you don’t need as much of the condiment. Good thing because I’m not a huge fan.
I am a fan of all things spicy- so whether it’s tuna, chicken or shrimp salad, I’m always going to add a little zip. I’ve made this recipe a little light on the spice for those of you that can’t stomach hot food however, for those of you like me that love a little bang, you can just increase the hot sauce to your taste to make it spicier.
Originally, I bought some little croissants and planned to have Spicy Shrimp Salad Sandwiches. But, once I saw all the color in the salad, I decided to use a bed of spinach instead (you can also use Boston Lettuce or Romaine). I love spinach because it’s high in vitamins and doesn’t overpower everything. I even use in on sandwiches in place of lettuce to little more nutritional value. I can’t be the only one in the world that fixes BST (Bacon, Spinach and Tomato)sandwiches, right?
Anyway, hope you enjoy this as much as we did. Actually, it tasted a little better after sitting in the fridge for a few hours so the flavors could meld so plan to make this a little ahead. It’s perfect for a fancy lunch, easy dinner and you could even serve it on a dinner salad buffet. Enjoy!
- One 12 ounce bag small count cooked shrimp
- 2 diced celery ribs
- 1/2 diced red pepper
- 1/2 cup Light Mayo
- One tsp Red Lobster Seafood Seasoning
- Dash of tobasco
- 2 diced hard boiled eggs
- Dash of paprika
- Thaw the shrimp according to package directions .
- In a large bowl, mix together shrimp, celery, red pepper, mayo, seafood seasoning and hot sauce.
- Fold egg in at the end.
- Top with a dash of paprika.