Description
A refreshing and creamy shrimp salad featuring tender boiled shrimp tossed with a zesty lemon-dill mayonnaise dressing, crunchy celery, and red onion. Perfect served chilled on its own or wrapped in butter lettuce leaves for a light meal or appetizer.
Ingredients
Units
Scale
Shrimp
- 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. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt, and pepper until well combined. Set aside to let the flavors meld.
- Boil the shrimp. Bring a pot of water to a rolling boil. Add the shrimp and cook for 3 minutes or until they turn pink and are cooked through. Avoid overcooking for best texture.
- Prep and ice water bath. While the shrimp cook, prepare a large bowl of ice water. Using a skimmer or slotted spoon, transfer the cooked shrimp immediately to the ice water bath to stop the cooking and chill them. Let sit for 3 minutes, then drain well in a colander.
- Stir it all together. In a mixing bowl, combine the cooled shrimp, finely chopped red onion, celery, and the prepared dressing. Gently stir until everything is evenly coated and creamy.
- Serve. Serve the shrimp salad chilled, either plain or spooned into butter lettuce leaves for a fresh, crisp presentation.
Notes
- Make sure to remove the shrimp shells and devein them beforehand for a quick cook and seamless eating experience.
- If you prefer a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- Adjust the amount of garlic and dill to taste for a milder or stronger flavor.
- For extra crunch, add finely chopped celery leaves or sprinkle chopped fresh parsley before serving.
- This salad keeps well refrigerated for up to 2 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 145 mg
