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Shrimp Salad with Basil and Chives

Shrimp Salad with Basil and Chives

Craving something bright and fresh? This Shrimp Salad with Basil and Chives offers a delightful blend of flavors that will tantalize your taste buds. Packed with succulently cooked shrimp and vibrant herbs, it’s perfect for summer gatherings. Try this easy weeknight dinner tonight!
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Servings: 4 servings
Course: Salads
Cuisine: Seafood
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked shrimp peeled and tails removed, chopped
  • ½ tsp dry mustard
  • 2 tbsp chopped fresh basil leaves
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • ¼ cup mayonnaise
  • 10 pieces chives snipped with a scissor
  • white pepper
  • salt

Equipment

  • Chef's Knife
  • Mixing Bowl
  • Whisk
  • Peeler

Method
 

  1. Whisk together the lemon juice, dry mustard, and olive oil. Add in the mayonnaise and continue to whisk until combined. Add white pepper and salt to taste. Mix in the fresh herbs, snip chives directly into the bowl, and toss together with the shrimp. Serve piled on top of a simply dressed salad (mixed greens, olive oil, and white vinegar) or sandwiched between two crusty pieces of wheat bread.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to two days.
  • Freezing: Freezing is not recommended due to texture changes.
  • Pairing: Pairs well with crusty bread or a light soup.
  • Herb Variations: Experiment with dill or cilantro for a unique twist.
  • Make it a meal: Add cooked quinoa or couscous for a filling option.