Granny's Shrimp Salad

6-8 servings servings Prep: 20 m Cook: PT0M Total: 20 m Beginner
5.0/5 (1)
Granny's Shrimp Salad
Granny’s classic shrimp salad combines cooked shrimp or crawfish with the holy trinity, hard-boiled eggs, and a tangy mustard-mayo dressing. Serve it on crackers for an appetizer or mix in macaroni for a hearty main dish salad that’s perfect for potlucks.

Ingredients

6-8 servings servings
  • 1 cup celery, chopped fine
  • 1 cup chopped bell pepper
  • 1 cup onion, chopped fine
  • 1 (4 oz) jar chopped pimento, drained
  • 3/4 cup salad dressing
  • 1 1/2 tbsp mustard
  • 1/4 cup pickle relish
  • 3 to 4 boiled eggs, chopped
  • 2 lbs cooked shrimp or crawfish, cut in halves

Step-by-Step Instructions

  1. Mix the chopped celery, bell pepper, onion, pimento, salad dressing, mustard, and pickle relish together in a large bowl until well combined.
  2. Add the chopped boiled eggs and cooked shrimp (or crawfish), cut in halves. Gently fold everything together until evenly mixed.
  3. Serve chilled with your favorite crackers. For variation, add 4 to 5 cups of cooked macaroni to make it a heartier salad.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Yes! This salad actually tastes better after the flavors have had time to meld. Make it a few hours ahead or even the night before and keep refrigerated until serving.

Q: Should I use boiled shrimp or crawfish?

A: Either works beautifully. Use whatever is fresh and in season. If using crawfish, make sure they're peeled and deveined. For shrimp, [boiled shrimp](/recipes/boiled-crawfish-crayfish-shrimp-crabs/) seasoned Cajun-style works best.

Tips and Techniques

For the best texture, make sure your vegetables are chopped fine and uniform. The salad should be well-chilled before serving—the cold temperature helps the flavors come together and makes it more refreshing.

Ingredient Substitutions

  • salad dressing: mayonnaise
  • cooked shrimp: cooked crawfish, crab meat, or even diced cooked chicken
  • pickle relish: finely chopped dill pickles or sweet pickles

Equipment Needed

  • Large mixing bowl
  • Sharp knife
  • Cutting board

Historical Context

Cold shrimp and crawfish salads became popular in Louisiana as a way to use leftover seafood from a boil, transforming it into an elegant appetizer or light meal. The addition of the trinity keeps it distinctly Cajun.