Have You Ever Tried Shrimp in a Waldorf Salad? Well, Let Me Tell You…
Okay, so I have to start with a confession: the first time I made a Waldorf salad, I accidentally tossed in cooked shrimp because I grabbed the wrong container from the fridge (don’t judge, it was a wild Thursday). Turns out, it was one of those happy little kitchen mishaps that actually worked—my family now insists I have to include shrimp every time, or it’s just "not the same". So, this is my Hearty Shrimp Waldorf Salad, which, honestly, I throw together whenever I want to feel a bit fancy with minimal effort. Sometimes I even make it just to use up leftover shrimp—there, I said it.
Why I Keep Coming Back to This Salad
I make this when I want something that looks like I tried harder than I did (hey, we’ve all been there). My family goes absolutely bonkers for this, especially my cousin who claims he “doesn’t do salads” (but always comes back for seconds). It’s crisp, a bit sweet, and the shrimp just gives it this rich, satisfying bite. Oh, and the best part? You don’t have to turn on the oven. Unless you, like me once, accidentally start boiling eggs for something completely unrelated and forget. I even tweaked the dressing over time because the original version was super gloopy—nobody wants gloopy salad, trust me.
The Ingredients (and a Few Swaps That Work Fine)
- Shrimp: About 250g cooked, peeled, and deveined. (Sometimes I’ve used those little cocktail shrimp from the store when I’m in a rush; honestly, any size works—just chop them up if they’re big.)
- Apples: 2, cored and chopped. Granny Smith is classic, but I’ve used Honeycrisp or even Gala when that’s all I had.
- Celery: 2 stalks, sliced thin. My grandmother swore by organic celery, but I really can’t taste the difference.
- Red grapes: A handful, halved. Or green ones if that’s what’s around—it’s all good.
- Walnuts: A generous handful, roughly chopped. Pecans work too, and I’ve even thrown in toasted almonds in a pinch.
- Romaine or butter lettuce: Enough to make a fluffy bed for serving. I’ve used bagged mixed greens when I’m in a hurry (nobody noticed).
- For the dressing:
- ⅓ cup mayo (light or regular—use Greek yogurt for a tangy twist)
- 2 tablespoons sour cream or plain yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard (sometimes I skip this if I’m out)
- Salt and pepper, to taste
How I Throw It Together (and Where I Sneak a Taste)
- Prep everything: Chop the apples, celery, halve the grapes (or don’t—sometimes I just toss them in whole when I’m feeling lazy), rough up the walnuts, and pat the shrimp dry if they’re looking a little soggy.
- Mix the dressing: In a big-ish bowl, whisk together the mayo, sour cream, lemon juice, mustard, and a pinch of salt and pepper. This is totally where I sneak a taste—you want it a little zingy!
- Toss it all: Add apples, celery, grapes, walnuts, and shrimp to the bowl. Gently fold it all together until it’s just coated (don’t overmix or the apples start sulking and the shrimp loses its bounce).
- Serve: Lay out your lettuce on a big platter or just let everyone scoop their own from the bowl. Top with a few extra walnuts if you’re feeling bougie. Sometimes it looks a bit, well, lumpy at this stage—don’t worry, it tastes better than it looks!
Notes That I Learned the Long Way
- Seriously, let it chill for at least 20 min before serving. The flavors get all cozy together. I once ate it right away and it just wasn’t the same.
- If you overdo the dressing, just throw in some extra lettuce or another apple. Worked for me when I got a bit heavy-handed.
- I tried using smoked shrimp once. Not my best idea. It got a bit overwhelming—stick to regular cooked shrimp if you ask me.
Variations: Some Winners (and One Not-So-Great One)
- Avocado: Cubed avocado instead of some of the apple. Creamy, lovely, but makes it turn brown if you don’t eat it quick.
- Mango: Swapped out grapes for diced mango once. Actually, I find it works better if you cut back on the mayo a bit for this version.
- Bacon: I got a wild hair and tossed in crispy bacon bits. Not traditional, but wow, so good.
- Once tried blue cheese instead of walnuts (don’t ask why). It was a bit much. Maybe if you’re a blue cheese fiend, but not for me.
Do You Need Fancy Tools? Nah—Here's What I Use
- Big mixing bowl (a salad spinner works if you don’t mind it wobbling all over the place—ask me how I know)
- Sharp knife and cutting board (or just a paring knife if you’re brave—I’ve been known to wing it)
- Whisk (or a fork, honestly. I sometimes just use a spoon when the whisk is in the dishwasher)
How Long Does It Keep? (Hint: Not Long at My House)
This salad will keep covered in the fridge for about a day, maybe two if you’re careful. Honestly, though, in my house it never lasts more than a day—we’re lucky if there’s a spoonful left for lunch the next day. The apples might get a bit soft, but if you’re into that, more power to you.
How I Love to Serve It (And a Little Family Quirk)
I like to pile it onto a bed of lettuce and sprinkle some extra walnuts on top—sometimes a little squeeze of lemon too. My aunt insists it has to be served in a crystal bowl for “special occasions,” but I’m more of a scoop-it-on-a-plate kind of person. Oh, and sometimes I serve it with crusty bread on the side—makes it feel like a meal instead of just a salad. If it's a picnic, I just pack it in a big ol' Tupperware (not glamorous, but it gets the job done). If you want more salad inspo, Smitten Kitchen’s take on Waldorf is fun to peek at too.
Pro Tips (a.k.a. What I Learned the Hard Way)
- I once tried rushing the shrimp—didn’t let them cool before tossing them in. The dressing turned weird and watery. So, just let them cool off. Trust me.
- Don’t skip the lemon juice, even if you’re tempted. Without it, the whole thing is a bit flat (plus, it helps the apples stay pretty).
- Actually, I find it works better if you chop everything a bit chunkier than you think—makes it feel more substantial.
FAQ: Questions I Actually Get Asked
- Can I make this ahead? You bet, but I’d keep the apples in water with a squeeze of lemon and mix everything right before serving.
- What if I don’t eat shrimp? No worries—chopped cooked chicken works, or just leave ’em out. Or, try chickpeas for a veggie version (not traditional, but tasty!).
- Is there a way to make it dairy-free? Sure, just use a dairy-free mayo and skip the sour cream—maybe add a splash of olive oil for smoothness.
- How do I keep the apples from browning? Lemon juice is your friend here; also, I’ve read this guide on Serious Eats and it really helps.
- Why does my dressing sometimes separate? Eh, I’ve had that happen—probably the shrimp were too wet or everything sat too long. Just give it a good stir, or next time, pat the shrimp dry first.
- Can I freeze it? Oof, probably not. The apples go weird and the shrimp gets rubbery (personal experience—never again!).
Alright, if you give this Hearty Shrimp Waldorf Salad a try, let me know how it went! Or if you stumble on any weirdly delicious combos, hit me up—I’m always game to experiment. Next time I might even try tossing in some fresh herbs... if I remember to grab them at the store. Happy tossing!
Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 1 large apple, diced
- 1 cup seedless red grapes, halved
- 2 celery stalks, thinly sliced
- ½ cup walnuts, roughly chopped
- ¼ cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 4 cups mixed salad greens
Instructions
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1In a large bowl, combine the cooked shrimp, diced apple, grapes, celery, and walnuts.
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2In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, salt, and black pepper until smooth.
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3Pour the dressing over the shrimp mixture and gently toss to coat all ingredients evenly.
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4Arrange the mixed salad greens on a serving platter or individual plates.
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5Spoon the shrimp Waldorf mixture over the greens and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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