Zesty, Spicy Shrimp Salad with All Things Celery

March 15, 2012

Author Notes:

Crisp celery stalks, succulent shrimp, citrus juices, chilies, fresh vegetables and celery seeds all together make a healthy and delicious appetizer good for serving at any pot luck or gathering. The dish can be made one day ahead.

DinnerDiva PGH

Serves: 8-12


  • 1 pound celery root, peeled; ½ inch cubed
  • 1 bunch celery, bottom removed; rinsed well
  • 2 lemons, zested; juiced
  • 1 lime, zested; juiced
  • 2 ounces fresh orange juice
  • 1 tablespoon chili powder
  • 3 garlic cloves, minced
  • 1/2 tablespoon celery seeds
  • 2 tablespoons salt
  • 1/2 teaspoon pepper
  • 2 ounces olive oil
  • 1 English cucumber, peeled; ½ inch cubed
  • 1 avocado, peeled; small diced
  • 1 red bell pepper, seeded; small diced
  • 2 medium jalapenos, seeded; finely chopped
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped cilantro
  • 1 pound frozen cooked salad shrimp (70-80 count), thawed
In This Recipe


  1. Bring 2 cups water to a boil in a sauce pan over medium-high heat. Add celery root cubes and cook until semi-soft. Drain water and chill celeriac.
  2. Slice celery stalks with leafy tops crosswise about ¼ inch thick.
  3. In a large mixing bowl, whisk together citrus juices, zests, chili powder, garlic, celery seeds, salt and pepper. Slowly add oil (a few drops at a time) and continue whisking until the mixture is consistent.
  4. Add all other ingredients to the bowl; mix well. Let salad sit in room temperature for a half hour. Refrigerate for 2 hours before serving.

More Great Recipes:
Salad|Celery|Seafood|Vegetable|Make Ahead|Serves a Crowd|Mother's Day|Summer|Gluten-Free|Appetizer

Reviews (3) Questions (0)

3 Reviews

Author Comment
DinnerDiva P. March 24, 2012
Good advice!
Author Comment
DinnerDiva P. March 24, 2012
Good advice!
LE B. March 16, 2012
I think this is a brilliant combo , particularly with the inclusion of orange and celery root and cilantro. One suggestion- PLEASE roast your cubed celery root instead of boiling it. It is so luscious roasted and will supply some rich bass notes to the soprano tones of the shrimp. <br />Also, 26-30 gulf shrimp will give you so much better flavor than those tiny guys....After all, a chef with your talents need to treat herself well!