|A very simple salad made with cooked shrimp, iceberg lettuce, fresh tomatoes and dressed with mayonnaise.|
Shrimp and Iceberg Lettuce SaladThis is my version of what my mother and father in law and The Cajun call shrimp salad and I absolutely love it, even though I struggled with what to call it myself, since when I think of shrimp salad, I think of the shrimp and egg salad I grew up with and love so much.
It's a very simple salad that includes nothing but highly seasoned shrimp, iceberg lettuce, tomato and mayonnaise. Most often this salad comes about using leftover shrimp from a boil, but sometimes I just want the salad apart from that. For that, I just do a simple pan saute in a skillet with hot oil or butter and a sprinkle of my fabulous favorite Slap Ya Mama and some Old Bay. Either way works. I think my mother in law probably uses a bit more mayo than I do, but I found somewhere between a 1/4 to 1/2 cup for the full recipe is usually enough for us.
While y'all know that I use my shortcuts here and there, a few of the recipes that you see here are somewhat complex "homestyle" scratch cooking, at least ingredient-wise, because they involve building layer upon layer of flavors to reach the final result. They're not hard - they just take a little hands on work. Without a doubt that is delicious, and even if reserved for only weekend or vacation cooking, worth every single ounce of effort.
Sometimes though it is the most simple of things that are just so good. This, is that.
Here's how to make this simple shrimp and iceberg lettuce salad.
Recipe: Shrimp and Iceberg Lettuce Salad©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 4 to 6 servings
- 1 large head of iceberg lettuce
- 1-1/2 of small to medium shrimp, peeled, deveined and patted dry
- 1 tablespoon of cooking oil
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1/4 to 1/2 cup of mayonnaise, to taste, more or less
- 2 tomatoes, chopped, reserving all juices
- Kosher salt and freshly cracked black pepper, to taste
Wash and drain the lettuce, but do not spin it. Tear it into bite sized pieces and set aside in a large lidded storage bowl. Heat the oil in a cast iron skillet over medium high heat, add the shrimp and sprinkle with Cajun seasoning. Saute just until pink and set aside to cool. Can also boil the shrimp unpeeled instead; cool then peel, or use leftover shrimp from a boil.
Toss lettuce with the mayonnaise. Top with the tomatoes and their juices, season with salt and pepper and add the cooled shrimp. Toss again. Serve immediately, or cover and refrigerate, giving it a toss every now and then to mix up. Better if it sits in the fridge for a little bit.
Cook's Notes: We almost always use highly seasoned, leftover shrimp from a shrimp boil for this salad, so little to no additional seasoning is needed. If sauteeing your shrimp, taste and adjust so that they are nice and spicy. The boiled shrimp we use are often large, cut into half or thirds for the salad.
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©Deep South Dish
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