Aunt Karen’s Shrimp Salad

Total Time

Prep: 10 min. Cook: 10 min. + chilling


24 servings

Updated: Sep. 24, 2023
When unexpected company calls during the holidays, this shrimp salad is the perfect fit. It's quick to put together, too, leaving you more time to spend with your guests. — Karen Moore, Jacksonville, Florida
Aunt Karen's Shrimp Salad Recipe photo by Taste of Home


  • 2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and halved
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon plus 1/3 cup mayonnaise, divided
  • 1/2 teaspoon garlic salt
  • 2 celery ribs, chopped
  • 5 hard-boiled large eggs, chopped
  • 1/4 cup chopped sweet red pepper
  • 24 Bibb lettuce leaves or Boston lettuce leaves
  • Sliced green onions, optional


  1. In a Dutch oven or large saucepan, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and the garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight.
  2. To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.

Nutrition Facts

1/4 cup: 74 calories, 4g fat (1g saturated fat), 85mg cholesterol, 120mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

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