Zesty, Spicy Shrimp Salad with All Things Celery

By DinnerDiva PGH
March 15, 2012
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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
  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.

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