Description
A light and refreshing creamy shrimp salad featuring tender shrimp tossed in a zesty lemon dill dressing with crunchy celery and red onion, perfect for a quick lunch or a delightful 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: Stir together the mayonnaise, lemon juice and zest, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper in a bowl until smooth. Set aside to allow flavors to meld.
- Boil the shrimp: Bring a pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 3 minutes, or until they turn pink and opaque indicating they are cooked through.
- Prep and ice water bath: While the shrimp cook, prepare a large bowl of ice water. Using a skimmer or slotted spoon, immediately transfer the cooked shrimp to the ice water bath to stop the cooking process. Let them cool completely for 3 minutes, then drain thoroughly in a colander.
- Stir it all together: In a mixing bowl, combine the cooled shrimp, finely chopped red onion, finely chopped celery, and the prepared dressing. Stir gently until the salad is creamy and ingredients are evenly coated. Serve chilled, either plain or with butter lettuce leaves if desired.
Notes
- Make sure not to overcook the shrimp to keep them tender and juicy.
- The ice water bath stops cooking immediately and helps maintain shrimp texture.
- Fresh dill can be substituted with dried dill but reduce quantity to 1 tablespoon.
- For a lighter version, use light mayonnaise or Greek yogurt.
- Serve the salad chilled for best flavor and texture.
- Butter lettuce leaves make a great low-carb wrap option.
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: 18 g
- Cholesterol: 190 mg
