My kids have a penchant for salads - chicken salad, egg salad, tuna salad. My son downed an entire Tupperware's worth of egg salad earlier this week in one sitting. A little disgusting, but he loved it and certainly got a healthy serving of protein. Hey, it's way better than scarfing down a big bag of Cheetos. Since they are lovin' the salads, we decided to chill out with simple shrimp salad sandwiches to counteract this week's scorching heat.
You can serve this shrimp salad in Bibb lettuce leaves, or in gluten free sandwich rolls. We had ours in Udi's hot dog buns, which worked great. Shrimp has many benefits, including omega-3 fatty acids, zinc, copper, B12, and iron (especially important for us celiacs who can be overcoming deficiencies in these nutrients).
Simple Shrimp Salad
1/3 cup mayonnaise (Hellman's is gluten free, Vegenaise is gluten free and vegan)
1/3 cup celery, diced
1 lb good shrimp (tail-off, shell off, deveined)
1 tbsp olive oil
1/2 lemon (juiced)
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp celery salt
Mix spices together in a large bowl. Add shrimp and coat with seasonings. Heat olive oil in saute pan over medium heat. Saute shrimp for about 5 minutes until pink. Remove shrimp from pan and let cool. When cool, chop into chunks. In a separate bowl, mix the mayonnaise, celery, and lemon juice. Add the chopped shrimp, mixing together, and refrigerate until ready to serve on bibb lettuce or a gluten free bun/roll.