When I was at Whole Foods the other day I tried a shrimp salad that they were handing out for people to try. I didn’t expect it to be as delicious as it tasted! So when the man handing it out asked me how I liked it, with a big smile on my face (because it was so good I wanted to take another cup from the table) I told him I loved it. He brought me over to where the refrigerated packaged shrimp salads were but I told him I wanted to make it at home instead. “It’s so easy!” he said. And proceeded to rattle off the ingredients while I typed it into my phone.
When I try something I love at a restaurant, I try to dissect the ingredients (or sweet talk the waitress into spilling the beans) so that I can recreate it at home. Lucky for me, I didn’t have to do much because the friendly Mexican Man offered it up immediately. But of course, I couldn’t help but alter it. I added an avocado (because it makes everything taste better) and also toasted mustard seeds (I swear I saw it written on the shrimp salad packaging). The celery gives it a nice crunch, the red onion a nice sharp bite, and the lime cuts the mayo to make it more refreshing than creamy.
Thank you Whole Foods Mexican Man for sharing the recipe! The next time I go back I’ll have to find out what his name is! And let him know that it was a yummy success.
For another equally delicious version with a little Asian flair, try Uncle Harry’s Shrimp and Avocado Salad.
– SS
The Mexican Man’s Shrimp Salad
Makes 4 appetizer portions
What you need:
350-400 grams tiny pre-cooked shrimp
1 celery stalk, finely diced
1/2 red onion, minced
a few dill sprigs, finely chopped
juice of 1 lime
2 T mayonnaise
1 tsp mustard seeds, toasted
salt and pepper
1. Prepare the celery, red onion, and dill.
2. Toast the mustard seeds in a dry pan over medium-low heat while shaking the seeds in the pan constantly, until fragrant and a darker shade of brown. About 3 minutes. Take off heat and let cool.
3. Place all ingredients into a bowl and mix well. Taste and adjust seasonings to your liking. Season with salt and freshly ground pepper.
5. Transfer to refrigerator until ready to eat.
