Shrimp Salad

Wednesday I took a day trip to the Round Rock area.  We hadn’t been to IKEA in a while, so that was our main destination.  Luckily, I got out of there without doing much damage to my finances.  I ended up with a few little things, and frozen shrimp was one of things I brought home.  When I saw the package, I started dreaming of a good shrimp salad for summer, and this is the recipe I decided on.

But before I forget to tell you, if you go to IKEA, plan on having lunch at Greenhouse Craft Food.  They use great local products, and it’s pretty close to IKEA.  It was my second trip there, and this time, I decided on their delicious Fish & Chips.  Izzy had The Goat (burger made with a goat sausage patty), and she said that she would order it again.

Shrimp Salad

Shrimp Salad

Total Time: 30 minutes

Yield: Serves 4-6


  • 1 lb cooked shrimp
  • 2 hard boiled eggs, diced
  • 3 small red or gold potatoes, cooked and diced
  • 1 rib celery, diced
  • 1/2 cup chopped cilantro (optional)
  • 1-2 tsp dried dill
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp granulated onion powder
  • 1/4 tsp granulated garlic powder
  • 1 cup mayonnaise*


  1. If the shrimp is cooked and frozen, thaw it and drain well.
  2. Place all ingredients in bowl. Combine well. Taste for seasoning. Serve with veggies.
  3. * I used homemade mayonnaise with smoked paprika and chipotle in it, so the salad turned out a pale rosy color.

One Comment

  1. dian guthrie says:

    looks yummy….hope all is well with you and Izzy!!!

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