Creamy Shrimp Salad Easy Recipe

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Creamy Shrimp Salad is perfect for a classy appetizer that’s simple to throw together and may be served in phyllo cups or endive leaves, with crackers, or on toast points or baguet slices.

I’m sharing my creamy shrimp dish today, which is ideal for a super fast and simple last-minute appetizer. It takes only 10 minutes to throw together, and it looks sophisticated! It can even be prepared if you’re planning a celebration and wish to prepare the appetizer the day before. Less stress is often smart if you’re having people over.

A few notes for this Creamy Shrimp Salad

• I like to use the little pink shrimp, generally known as salad shrimp, for this recipe. You may also substitute a pair of (5-6 oz) cans of cooked small shrimp. Make sure to drain them very well, and after, pat the shrimp dry.
• You can also use small and cooked frozen shrimp (such that have 70-90 counts). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe.
• You can chop the shrimp yourself or pulse them a couple of times in your food processor.
• I like to serve this shrimp dish in small phyllo shells for an appetizer; however, you may also serve it with crackers, toast points, baguette slices, wonton cups, or on endive leaves.
• If you wish to add some toppings, fresh onions or shredded fresh parsley work excellently. You may even add some additional pimientos on top. I know that crumbled, sauteed bacon would be delicious, too!

Shrimp Salad Recipe

Ingredients:

• 4 oz. 1/3 Low-Fat Cream Cheese, softened
• 1/4 Cup Low-Fat Mayonnaise
• 1-2 Tablespoons Lemon Juice, to taste
• 1/2 Teaspoon Worcestershire Sauce
• 3 Fresh Green Onions, thinly sliced
• 1 (2 oz.) Jar Pimientos, well drained (optional)
• 1 Pound Small Pink Shrimp, cooked, shelled, deveined, and chopped
• Salt and Black Pepper, to taste
• Hot Sauce (optional)

Instructions:

1. Prepare the Base:
   In a medium bowl, combine the softened cream cheese with the mayonnaise. Stir until the mixture becomes smooth.

2. Add Flavor:
   Blend in 1 tablespoon of lemon juice and the Worcestershire sauce. Mix well to ensure a uniform flavor.

3. Incorporate Remaining Ingredients:
   Gently stir in the sliced green onions, drained pimientos, and the chopped cooked shrimp. Ensure that these ingredients are evenly distributed throughout the mixture.

4. Season to Taste:
   Taste the salad and adjust the seasonings as needed. You may want to add more lemon juice for tartness, salt or pepper for seasoning, or a dash of hot sauce for a spicy kick.

5. Serve or Chill:
   The shrimp salad can be served immediately or covered and chilled. If refrigerating, consume within 2 days for best freshness and flavor.

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