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Shrimp Salad

A Mrs Huston Recipe

By Pyxy HustonPublished 5 months ago 3 min read

Shrimp - Its not just for Shrimp Cocktail anymore.

I remember as a child, whenever we had get togethers there was always a shrimp ring out for everybody to snack on. The shrimp ring was always served with a tangy cocktail sauce.

Literally. Every. Time.

Now, as much as I like the tangy taste of cocktail sauce, the taste of the shrimp is drowned out by the sauce. What is the point of having shrimp if you do not actually taste it?

This is a Shrimp Salad recipe where the shrimp is actually the star.


1/4c Lime Juice - You can use fresh squeezed, but I find the storebought version that comes in a little greem plastic ball resembling an actual lime is just as good.

2T Olive Oil - You want to use olive oil or a very light tasting oil for this recipe.

1 Jalapeno - You can use a stronger pepper of desired. I like stickign to a milder jalapeno as it gives it a kick without overpowering the taste of the shrimp.

1Lbs Shrimp - To save time you can use frozen, pre-cooked shrimp. However, if you do buy raw shrimp, make sure to de-vein the shrimp and remove the tails.

1/2Lbs Apricot - About 4 medium sized

1/2 English Cucumber - Medium to large

2 Scallions - small to medium

1/2c Fresh Cilantro leaves, coarsely chopped

Coarse Salt, pepper


Cut the top off the Jalapeno peppers. Then, slice it in half lengthwise. Scoop out the ribs and seeds and discard. Mince finely.

In a jar with a lid, mix the Lime juice, Oil and minced Jalapeno. Shake well to mix and set aside.

Cut your apricot in half and remove the pit. Slice each half, into thin wedges. Place into a large bowl.

Cut the cucumber in half lengthwise. Then cut into thin slices. Add to the bowl of apricots.

Cut the scallions into quarters. Mince finely. Add to the bowl.

Pour the dressing over the salad and toss to coat.

Season with Salt and Pepper to taste and chill in the fridge for thirty minutes.


I *really* like cocktail sauce and have been known to use it in other ways besides with shrimp. I one time made a seafood pizza and swapped out the cocktail sauce for the usual tomato based pizza sauce. It turned out pretty good. It paired surprisingly well with mozzarella.

The parts of the jalapeno you dont use can be discarded or held onto for later use in a marinade if desired. I reuse veggie scraps as much as I can. and one way is to add to a marinade. If you have leftover garlic tops, onion skins and little bits of peppers that dont make it into the final recipe, add to a bit of oil and use to marinate anything from meat to vegetables

Some people do not like Cilantro. Personally, I love it but if you are in the "Cilantro tastes like Soap" Camp you can either omit this or swap it out for basil.

Some people say Cilantro tastes like soap and don't like it, and others don't find it tastes like soap and like cilantro. I am somewhere in the middle where Cilantro kind of tastes like soap to me but I still like it. But I fully admit that my favourite gum is Thrills gum which actually does taste like soap. So, maybe that is why I like Cilantro, because it reminds me of Thrills gum?

Is there anything that you like the taste of but others find it strange? let me know in the comments.


About the Creator

Pyxy Huston

Canadian Graphic Designer, Young adult novelist and gluten free recipe developer from Canada

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