Salad: United States – Mississippi (Gulf Coast) – Mississippi Gulf Coast Seafood Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 min

Additional 3 hrs

Total 3 hrs 20 min

Ingredients

- 1 lb (454 g) medium Gulf shrimp, peeled and deveined (approx. 20–24), tails removed
- 8 oz (225 g) Gulf lump crab meat, picked over for shells
- 6 cups (180 g) mixed salad greens (butter lettuce, romaine, or a mix)
- 1 cup (150 g) cherry tomatoes, halved
- 1 small cucumber, thinly sliced (about 1 cup / 120 g)
- 2 stalks celery, thinly sliced (about 1 cup / 100 g)
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 1 medium ripe avocado, sliced
- 1 small red bell pepper, thinly sliced (about 3.5 oz / 100 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh cilantro, chopped (optional)
- Ice water for shocking shrimp
Dressing
- 3 tbsp (45 ml) fresh lemon juice
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) fresh orange juice (optional, adds Gulf-sweet note)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey
- 1 small shallot, minced (about 2 tbsp / 18 g)
- 1 clove garlic, minced
- 1/2 tsp (2.5 ml) Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
Garnish
- Lemon wedges
- 2 tbsp (30 ml) extra-virgin olive oil for finishing (optional)

Instructions

Short Description:
A bright, chilled salad featuring Gulf shrimp and lump crab tossed with crisp vegetables and a light citrus-mustard dressing. Served chilled so the fresh seafood and citrus notes remain the focus.

Regional Notes:
This Mississippi Gulf Coast version highlights local Gulf shrimp and lump crab meat and keeps the dressing light and citrus-forward rather than heavy mayonnaise-only preparations found elsewhere. The use of simple poaching for shrimp and cold assembly preserves the delicate Gulf seafood flavor typical of Mississippi coastal preparations.

1. Bring a medium pot of water to a simmer and add a pinch of salt, 1 bay leaf, and a few peppercorns (optional) for flavor. Add shrimp and cook just until opaque and pink, about 1.5–2 minutes depending on size.
2. Immediately transfer shrimp to a bowl of ice water to stop cooking. When cold, drain and pat shrimp dry; set aside in the refrigerator.
3. If using refrigerated crab meat, gently check for shells and pick over; keep crab chilled and handle gently to preserve lumps.
4. Make the dressing: in a bowl or jar combine lemon juice, lime juice, orange juice (if using), olive oil, mayonnaise, Dijon mustard, honey, minced shallot, garlic, and Worcestershire sauce. Whisk or shake until emulsified. Season with kosher salt and freshly ground black pepper to taste. Chill briefly if desired.
5. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, celery, red onion, and red bell pepper. Toss lightly to combine.
6. Add chilled shrimp to the dressing and toss gently to coat the shrimp. Fold in crab meat carefully so lumps remain intact; do not overmix.
7. Dress the salad greens lightly with about two-thirds of the dressing (reserve some for serving), tossing gently so leaves are coated but not soaked.
8. Arrange dressed greens on a platter or individual plates. Spoon the dressed shrimp and crab over the greens, distributing crab lumps evenly. Top with avocado slices and sprinkle with chopped parsley and cilantro (if using).
9. Drizzle remaining dressing or a little extra-virgin olive oil over the top if desired. Serve chilled with lemon wedges alongside.