Ok, y’all know I love me some summer veggies. So, of course, I have more summer veggie recipes for you. #cantstop #wontstop. But I think you will be happy in the end because this summer shrimp salad is so, so good. TBH I’ve always found regular shrimp salad to be a bit…bland. I mean, first of all most shrimp salads have celery in them, and y’all know how I feel about celery. Seriously though, why does it exist? Also, side-note, feel bad for my kids – they will probably never get to eat ants on a log because I just never buy celery.
Anyway, that was a big digression. We were talking about this summer shrimp salad, which is packed full of flavor and delicious veggies like corn, tomatoes, and Vidalia onions. If you’re not familiar with Vidalia onions (pronounced vye-dal-ya down here in the south), now is a great time to get to know them. They are a summer crop and they are so deliciously sweet – like eat it raw like an apple sweet. Normally I don’t go for raw onions in my salad, but for Vidalia onions in my summer shrimp salad I will gladly make an exception.
A big plus to this summer shrimp salad is that you can absolutely make it ahead of time and have dinner ready and waiting for you. And down here in Texas where it gets well into the triple digits just about every day from June to October, a cool refreshing salad just hits the spot for dinner time. We like to eat this on a hoagie roll (and dream of being beachside, watching the waves and enjoying the cool salty breezes), but you can definitely eat it on its own, stuffed inside a tomato, or with crackers (or any other way you want to – you do you).
If you really, really want to make this summer shrimp salad low-carb you can leave out the corn. It will break my heart, but you can do it. Maybe just don’t tell me if you do?
Other than that this summer shrimp salad is pretty self-explanatory. Cooking shrimp can be a little tricky only in that you don’t want to over-cook them or they become rubbery. Just be prepared for them to cook up quickly (about 3 to 5 minutes) and keep an eye on them – once your shrimp are opaque and pink they are ready.
Summer Shrimp Salad
- 2 t EVOO
- 2 c raw shrimp peeled and deveined
- 1 c corn kernels
- 2 T grated vidalia onion
- 1/2 c diced tomatoes
- 1/4 c mayonnaise
- 1 t stone ground mustard
- 1 t Old Bay seasoning
- 1/2 t lemon pepper
- 4 hoagie rolls optional
- In a large skillet, heat the EVOO over medium heat. Once the oil is hot, add the shrimp and corn and cook 3 to 5 minutes – just until the shrimp turn pink and opaque. Remove from heat. Place in a bowl to help shrimp and corn cool.
- While shrimp and corn are cooling combine the onion and tomato in a medium sized bowl. In a smaller bowl whisk together mayo, mustard, Old Bay seasoning, and lemon pepper. Once shrimp and corn are cooled, coarsely chop them and then add them to onion mixture. Toss with the dressing.
- If you are making a sandwich, lightly brush the rolls with butter or EVOO and grill (if desired). Top with shrimp salad and romaine lettuce if desired.If you are serving this simply as a salad, arrange your romaine leaves (if desired) and top with shrimp salad. Enjoy!
- NOTE: You can use any kind of onion in this salad, but vidalia onions are especially sweet and do not have a strong, raw onion taste (like white or even red onions do) and so I find them to be perfect to put raw into a salad.
More summer veggie recipes to come, because why not?
If you make this summer shrimp salad…
Please share your results – leave a comment below and post a photo on Instagram with #braisedinakitch