Description
A bright and simple shrimp salad perfect for summer, featuring crunchy vegetables and a creamy dressing.
Ingredients
Scale
- 1 pound shrimp (peeled and deveined)
- 1 lemon (quartered)
- 1 cup celery (finely diced)
- 1/2 red onion (finely minced)
- 2 teaspoons lemon juice
- 2 cloves garlic (minced)
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh dill (chopped – plus more for garnish)
- Salt and pepper to taste
Instructions
- Bring a medium pot of salted water to a boil.
- Add the quartered lemon to the water.
- Place nearby a large bowl filled halfway with ice water.
- Add the peeled and deveined shrimp to the boiling water and cook for 2-3 minutes or until pink and opaque.
- Drain and transfer the shrimp to the bowl of ice water to stop the cooking process.
- Drain the shrimp then pat dry.
- Mix all the dressing ingredients in a small bowl.
- Place the shrimp, celery, and red onion in a medium salad bowl.
- Add dressing and toss gently to coat.
- Season with salt and pepper to taste.
- Transfer the salad to an airtight container and refrigerate for a few hours before serving.
- Garnish with additional fresh dill when serving.
Notes
For a lighter dressing, mix half the mayonnaise with Greek yogurt. Customize by adding diced apple or using cucumber instead of celery.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg
Keywords: shrimp, salad, summer, light meal, potluck