shrimp and caper salad

jmoor avatar
By Jean Moore
from PHX, AZ

I GET RAVE REVIEWS AND REQUESTS FOR THIS SALAD. I LIKE SERVING A BUFFET CHOICE OF CHICKEN SALAD, TUNA SALAD, SHRIMP SALAD - WITH OR WITHOUT BREADS, LET THE PERSON CHOOSE WHAT THEY WANT. A PLATE OF CHOPPED TOMATOES AND LETTUCE IS A GOOD ACCOMPANIMENT. A SMALL BOWL OF RANCH DRESSING IS A NICE TOUCH TOO.

serves 6 - 8
prep time 1 Hr
method No-Cook or Other

Ingredients For shrimp and caper salad

  • 2 lb
    frozen shrimp medium
  • 3 stalk
    celery
  • 1/2 bunch
    green onions
  • 1/2 jar
    capers (4 ounce jar)
  • 3/4 c
    favorite mayo
  • 1/2 c
    ranch dressing
  • 1/2 c
    parmesan cheese (jar)
  • 1 Tbsp
    old bay spice
  • 1
    lemon

How To Make shrimp and caper salad

  • 1
    RUN COLD WATER OVER THE SHRIMP IN A COLANDER TO THAW.
  • 2
    CLEAN AND CHOP CELERY AND ONIONS. SAVE SOME CELERY TOPS FOR GARNISH.
  • 3
    MIX MAYO AND RANCH WITH PARMESAN CHEESE AND OLD BAY IN A BOWL. ADD THE CAPERS AND LET SIT TO MELD THE FLAVORS
  • 4
    WASH AND ZEST THE LEMON INTO THE BOWL WITH THE DRESSINGS. SQUEEZE 1/2 THE LEMON JUICE INTO THE DRESSING.
  • 5
    CLEAN AND DE-TAIL (IF NECESSARY) THE SHRIMP AND CHOP INTO BITESIZE PIECES (THIS ALLOWS THE SALAD TO BETTER FIT ON A BUN IF YOU CHOOSE)
  • 6
    POUR A BIT OF THE DRESSING INTO A LARGE (OR THE SERVING) BOWL, ADD SHRIMP AND CELERY MIXTURE IN LAYERS CONTINUING UNTIL ALL USED. MIX IT TO DISTRIBUTE THE DRESSING THROUGHOUT.
  • 7
    IF DESIRED, GARNISH WITH CELERY TOP LEAVES AND ADDITIONAL CAPERS, PLUS LEMON SLICES. CHILL FOR 4 HOURS OR MORE.
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