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Jasper White’s Awesome Shrimp Salad

July 8, 2012


I first discovered Jasper White long after other foodies had crowned him a sort of king of all things chowder & seafood.

Once I found him, however, his 50 Chowders cookbook quickly became one of the more well worn books in my bulging library of culinary tomes.

Later I bought his Summer Shack Cookbook, and literally every dish I’ve prepared from it since has been a hit.

If you’re like me, you may know in your heart that simple is fantastic. But you may still question how good something can really be that has just a few basic ingredients.

But simple is the beauty of Jasper White. The essential goodness of the ingredients isn’t masked by an over complicated array of seasonings or other things. It just is, beautifully, what it is.

This shrimp salad is a prime example. I haven’t changed a thing about his recipe, except to double it. That should tell you how awesome it is.

You’ll Need:

2 lbs whole shrimp, boiled, peeled & deveined, then diced as per below

2 stalks celery, finely diced

4 tsps lemon juice

4 tsps finely diced onion

2 tbs minced chives

1 cup mayo (or somewhat less, your call)

1 tsp kosher salt

1 tsp ground pepper

A cutting board

A good knife

A lemon reamer

A medium mixing bowl

Saran wrap


1. Prepare this a few hours before you plan to serve it for best flavor.

2. Take 1/3 of the shrimp & finely dice them. Add to mixing bowl.

3. Take another 1/3 of the shrimp & medium dice them. Add to mixing bowl.

4. Take the last 1/3 of the shrimp & large dice them. Add to the mixing bowl.

5. Add all remaining ingredients to the mixing bowl & give a good stir.

6. Cover with Saran & refrigerate a few hours to allow the flavors to meld before serving.

Serves 4

One Comment
  1. This reminds me a little bit of the crab and lobster rolls you get in Maine — which is one of my favorite things to eat. Simple is best!

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