Indian Beach Shrimp Salad

Indian Beach Shrimp Salad

Great as a side dish, or this recipe serves two as a main dish.
Serve with a chilled white wine such as Hahn Pinot Gris.
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Prep Time 20 minutes
Cook Time 3 minutes
Chill Time 2 hours
Servings 4


Food takeout containers make a fun presentation for a picnic!


  • 1 tbsp sea salt plus more for seasoning
  • 1 lb shrimp
  • ¼ cup mayo
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • splash of white wine optional
  • ½ tsp fresh ground pepper
  • 1 tsp dried tarragon
  • 1 cup minced red onion
  • 2 celery stalks minced
  • 2 cups baby spinach or Romaine lettuce
  • 3 lemons cut into quarters


  • Bring a pot of water to a boil
  • Add one of the lemons and the sea salt
  • Add shrimp and bring back up to a boil for 3 minutes
  • Remove shrimp and place in a bowl of ice water
  • When shrimp are cool, peel and devein
  • In a separate bowl whisk together mayo, mustard, vinegar, wine, and tarragon
  • Toss in shrimp, onions, and celery
  • Season with salt and pepper
  • Chill for 2 hours
  • Toss in baby spinach, and arrange lemons on top
  • Serve, or pack in air tight containers and head to the beach!
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