Description
This creamy shrimp salad is a refreshing and flavorful dish featuring tender boiled shrimp tossed in a zesty lemon-dill mayonnaise dressing with crisp celery and red onion. Perfect for a light lunch or appetizer, it can be served on its own or nestled in butter lettuce leaves for a crisp bite.
Ingredients
Units
Scale
Shrimp Salad
- 2 pounds shrimp peeled and deveined
- 2 tablespoons finely chopped red onion
- 1 rib celery finely chopped
Shrimp Salad Dressing
- 1 cup mayonnaise
- 1 lemon zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove minced
- 1/4 teaspoon kosher salt
- pinch freshly ground black pepper
Optional
- Butter lettuce leaves for serving
Instructions
- Make the dressing: In a bowl, stir together the mayonnaise, lemon juice and zest, chopped dill, Dijon mustard, minced garlic, kosher salt, and black pepper until well combined. Set the dressing aside to allow flavors to meld.
- Boil the shrimp: Bring a large pot of water to a boil. Add the peeled and deveined shrimp and cook for 3 minutes until they turn pink and are cooked through. Avoid overcooking to keep them tender.
- Prepare an ice water bath: While the shrimp cook, fill a large bowl with ice and cold water. Using a slotted spoon or skimmer, immediately transfer the cooked shrimp to the ice water bath to stop the cooking process. Let them chill for 3 minutes, then drain well in a colander.
- Combine the salad: In a mixing bowl, combine the cooled shrimp, finely chopped red onion, chopped celery, and the dressing. Stir gently until everything is evenly coated and creamy.
- Serve: Serve the shrimp salad chilled either plain or spooned into butter lettuce leaves for a fresh and crunchy presentation.
Notes
- For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
- Use fresh dill for the best flavor, but dried dill can be substituted—use 1 teaspoon if dried.
- Ensure shrimp are fully cooled before mixing with dressing to keep it fresh and prevent wilting.
- Can be prepared a few hours ahead and refrigerated to enhance flavors.
- Serve on toasted bread or crackers as a tasty appetizer alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 180 mg
