Description
A light and refreshing shrimp salad tossed in a creamy dill dressing, perfect for warm days or a quick lunch.
Ingredients
Scale
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons finely chopped red onion
- 1 rib celery, finely chopped
- 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
- ¼ teaspoon kosher salt
- Pinch freshly ground black pepper
- Optional: butter lettuce leaves for serving
Instructions
- Bring a large pot of salted water to a boil and cook the shrimp until pink and opaque, about 2-3 minutes.
- Drain and transfer the shrimp to an ice bath to cool completely. Drain well.
- In a large bowl, combine mayonnaise, lemon zest, lemon juice, dill, Dijon mustard, garlic, salt, and black pepper. Stir to blend.
- Add the cooled shrimp, red onion, and celery to the dressing. Toss to coat evenly.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve on butter lettuce leaves or your favorite salad base.
Notes
This shrimp salad is best served chilled. You can prepare it a few hours ahead of time for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 730mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 215mg
Keywords: shrimp salad, seafood, dill, cold salad, lunch