This simple cold shrimp salad with chives, red onions, celery, a wee bit of mayonnaise, and horseradish is one of my favorite light and crunchy recipes.
Bring a large pot of water to a boil and add 1/2 tsp salt. Add shrimp and cook ~ 3-5 minutes or until done.
Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
Drain water and chop shrimp.
Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich. Happy Eating! Beckie
Notes
This shrimp salad recipe tastes best when it has time to chill in the refrigerator for a couple hours.
Keep the raw shrimp on ice while you peel and devein it. This step is not necessary if working with a small amount of shrimp or if you're fast with your "peel and devein shrimp game".
Don't like peeling and deveining shrimp? Buy them already done. Most grocery stores will also sell cooked shrimp which would work for this recipe.
Raw frozen shrimp that have been defrosted will also work for this cold shrimp salad recipe.
Keep the shells and combine with water, salt, and your favorite herb or spices to make a killer homemade seafood stock / broth.