I don't make shrimp salad myself, but one of my favorite restaurants in Provincetown makes an avocado stuffed with shrimp salad and theirs is made with mayo and celery. They serve it with some greens and homemade potato salad. It's one of my favorite light meals there.

I use Jet Tila's recipe for Louie dressing. Baby shrimp (hard to find here in the East, common in the West), lettuce, grape tomatoes, hb egg, avocado, pickled onions if I have them, cukes (sometimes marinated). (note: recipe calls for Old Bay, which I do not like at all, so I leave that off.)

Shrimp Louie is a common dish in CA restaurants, never seen here in the East. Too bad.

PS: back in the 70's there was a San Francisco-based pro tennis player of Chinese heritage, last name Louie. Herb Caen dubbed her Shrimp Louie.

https://www.foodnetwork.com/recipes/shrimp-louie-salad-11880824

Note again: CA version of shrimp "salad" is whole shrimp, as in a Louie.. Here it would be shrimp bites mixed with mayo, like chicken or tuna salad.

https://en.wikipedia.org/wiki/Shrimp_Louie

I like it with not too many other ingredients so the shrimp shines more. Maybe some red or green onion, celery and fresh dill. Dressing with mayo, lemon (or vinegar), Dijon, s&p. Dill can be in salad or dressing.

I have shrimp defrosting now for dinner tonight…tequila lime marinade and grilled. However, the thought of salad’s very tempting!

We often order Shrimp or Crab Louie salads. They're usually a menu standard at local seaside restaurants. Romaine lettuce, shrimp or crab (or both), avocado, and tomatoes are a must, other things are okay to add too.

At home, we make them using Bob's Thousand Island dressing. A longtime favorite of ours, I don't know its availability in other parts of the US.

I use large shrimp and cut them into 4-5 pieces, but same diff. I do a chopped salad with a lot of variety, all pieces a little smaller than the pieces of shrimp, and half that for very crunchy, like celery. Must haves: Small diameter scallions sliced thin (can substitue chives or soaked mild onion), colorful bell pappers (or the little sweet peppers), celery,, radish. Usually have: raw corn kernals or diced baby corn, blueberries, some kind of raw peas (English peas popped out of the pods, sugar snap pea pods cut up, etc.), chopped fresh mint leaves. Finish with a diced avocado stirred in last so it doesn't get too battered. Dressing: A sharp mayonnaise (or add some wine, lemon juice or vinegar) with mustard (any kind), herbs and pepper. I don't thin mine much except maybe a squeeze of lemon because the ingredients will shed some water. and it's not so good if it gets watery. It doesn't take a lot of mayo, and it's easy to substitute anything you like including the dressing.

I haven’t tried this since the tarragon and Pernod would be a bit much for me. Just posting in case it might appeal to someone.

Tarragon Shrimp Salad

We just celebrated my parents' 70th anniversary. For our final meal of the weekend we did salads mom served back in the day. Shrimp salad was a favorite. Tiny pasta rings, green pepper, sliced olives, celery. Dressing was just enough Mayo to keep it together. We love large bites of shrimp.

A shrimp salad sounds really good right now. It's not something I've made often, but have been trying to eat more fish and seafood. It was a dish my grandmother made and I have tried to replicate. As I remember, her's was very simple with baby shrimp, celery, frozen or new green peas and a mayo based dressing. I may look at other recipes for seasoning ideas.

Sounds so good. Does it matter to you if the shrimp is US or imported? I have heard bad things about imported farmed shrimp. Tell me what you think.

poor baby shrimp, they never had a chance to grow up.

I only eat USA shrimp.

@ladypat1 At the grocery store that I mainly go to, it doesn't say anywhere where the shrimp came from.

Can babies safely eat shrimp salad?

Hobbitmom, I thought labelling was all over not just California, so I did google. The AI said this was USA: major grocery stores and supermarkets in the U.S. must state the country of origin for fish and certain meats under USDA Country of Origin Labeling (COOL) rules

Fish and Seafood Rules

• Mandatory labeling: Retailers must clearly state the country of origin for all wild and farm-raised fish and shellfish.
• Method of production: Labels must specify whether the seafood is wild-caught or farm-raised.
• Exemptions: Restaurants and food service counters are not covered by these retail labeling laws.

The small stores here, that I've seen, also label. It's expected.

Maybe ask the workers?

In the San Francisco area, and along the Pacific coast, it's BAY shrimp. I think BABY is a misnomer, it's a definite species.

https://en.wikipedia.org/wiki/Crangon_franciscorum

They are also called salad shrimp and are Pandalus Jordani or commonly called Pacific pink shrimp. They are wild caught on the Pacific coast and are ideal for salad as there are 100-500 per pound.

And to the question of labeling, the stores I go to always have the country of origin on a sign in the case and designate wild caught or farm raised. The same with frozen fish; I believe it is a law. I do not buy farm raised.

My excellent fish market sells them as Oregon salad shrimp. The texture is different than large shrimp you chop up. They are more tender, and I find them a bit saltier. I often buy them and just make shrimp cocktail.

thanks. I will go to the grocery store later today and see for sure what is on the label.

Here is the shrimp package. no mention of source. No one behind a counter to ask

Winco is a big chain. As I understand it, this is against USDA rules.

hobbitmom, was that the only label on the package? This is according to AI.

“WinCo's previously frozen cooked shrimp meat is farm-raised and imported as a product of Vietnam.“

Yes. that was the only label.

I shop at WinCo too. I just started buying their shrimp but only the wild-caught, which they don't have all the time. They mainly sell farmed shrimp.

The winco by me used to have actual humans working behind the counters in the deli and seafood areas. Now they are gone and its all clamshells. The salad/baby shrimp has never had any info on source.

Well, this thread finally got me! I went to my seafood market today to buy some more fresh cod cheeks, like the delicious ones I tried last week (YUM!) but they didn't have any today. So I bought a piece of fresh halibut and then spotted the salad shrimp. Instead of fresh Oregon Salad Shrimp, today's was fresh Westport (WA) Salad Shrimp. Caught closer to home, I couldn't resist. Made a big salad with fresh cabbage, local cherry tomatoes, fresh pickled beets from the farmer's market, red onion and some Caesar dressing. So good! Thanks for the inspiration!

You are lucky to have a seafood market. Im so envious. Enjoy your salad. It sounds positively delicious. I would love some halibut, but it is so expensive, I always talk myself out of it. Darn.

I don't have to worry too much about price, luckily, but I find a 4 oz serving isn't very much $. Luckily, too, my market will cut whatever size piece you want, if you don't want leftovers. I can get 1/2 lb and eat it over two days. I can't remember how much per lb it was but I think maybe $23? So 1/4lb a day is $6 since I'm only feeding me. And it's local, fresh caught! Living in the PNW is a seafood lover's dream location.