Description
This creamy shrimp salad is a delightful and refreshing dish featuring tender boiled shrimp tossed in a zesty lemon-dill mayonnaise dressing, complemented by crisp red onion and celery. Perfect as a light lunch or appetizer, it can be served on its own or wrapped in butter lettuce leaves for a fresh, low-carb option.
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: Stir together the mayonnaise, lemon juice and zest, chopped dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper in a bowl until smooth and well combined. Set aside to let the flavors meld.
- Boil the shrimp: Bring a pot of water to a rolling boil. Add the peeled and deveined shrimp to the boiling water and cook for 3 minutes, or until they turn pink and are cooked through. Avoid overcooking to keep the shrimp tender.
- Prepare an ice water bath: While the shrimp cook, fill a bowl with ice and cold water. Using a slotted spoon, immediately transfer the cooked shrimp to the ice water bath to stop the cooking process. Let them cool for 3 minutes, then drain thoroughly in a colander.
- Combine the salad: In a large mixing bowl, gently stir together the cooled shrimp, finely chopped red onion, celery, and the prepared dressing until everything is evenly coated and creamy.
- Serve: Serve the shrimp salad chilled either on its own or spooned into butter lettuce leaves for a refreshing and light presentation.
Notes
- For extra crunch, add finely diced cucumber or bell peppers.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- Use fresh dill for best flavor; dried dill can be used in a pinch but reduce quantity to 1 tablespoon.
- Ensure shrimp are fully cooled before mixing with the dressing to maintain creaminess and food safety.
- Serve immediately or refrigerate the salad for up to 1 day for best freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 160 mg
