Tender, fully cooked shrimp are tossed with a creamy dressing and fresh tarragon. This Tarragon Shrimp Salad is delicious in a sandwich, in mini filo dough cups, or eaten alone. It is the perfect summer meal.
One of my favorite foods to prepare for my family is shrimp. I love that it is super versatile and can be made so many tasty ways. It is one of the cheaper varieties of shellfish that my family actually can enjoy regularly.
Shrimp can be added to pasta, rice, salads, bisques and more. Lately, my new favorite way to enjoy it is via these Tarragon Shrimp Salad Bites.
If you love the taste of a sour cream and onion chip, this recipe is very similar in flavor. The zesty shrimp salad pairs so nicely with the buttery crunch of a baked filo dough shell. My kids are more likely to eat things that are bite-sized and cute so these work nicely for them.
After some family members tasted these Tarragon Shrimp Salad Bites they were instantly a hit. A main questions was do you need the filo shell? The answer to that is no, but it works well for appetizers. I actually make this recipe and fill the shrimp into pitas, or add it to salads, or eat it plain. It is so good and a recipe that is certainly a keeper!
In the past I was not the biggest shrimp salad fan because my mom would drown it with mayo. By adding just 1/4 cup of mayo and a 1/4 cup of sour cream, it helps to break up the heaviness and creates a creamy, lighter flavor. The fresh chives and tarragon make it a home run of a combo!
If you are looking for a tasty shrimp salad recipe that involves hardly any work, then this is for you! If you cannot find pre-cooked shrimp cheap, then you can steam, or quickly pan fry your shrimp until pink. I just recommend allowing it to chill before tossing it with the dressings.
Nothing is worse than a warm shrimp salad! You are are going to want to make this ahead of time to get them flavors melding. I typically make mine in the morning to enjoy in the afternoon or evening.
Tarragon Shrimp Bites
- 2 lbs cooked shrimp
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/4 cup chives Chopped **Reserve some longer pieces for presentation
- 1 tablespoon tarragon chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 45 (3 packages) filo dough shells *optional- can use buns or eat alone if preferred
- In a large bowl combine all of above ingredients.
- Refrigerate for at least a hour to allow flavors to meld.
- Bake filo shells according to the directions.
- Fill baked shells with salad.
- Serve with an additional sprinkle of chives.