Shrimp Salad

Shrimp salad is a delightful dish that combines the succulent taste of shrimp with crisp vegetables and a zesty dressing. It’s perfect for a light lunch or a refreshing dinner option.

Why Make Shrimp Salad

Shrimp salad is not only delicious but also quick and easy to prepare. With simple ingredients and straightforward steps, you can whip up a satisfying meal in no time.

How to Make Shrimp Salad

1. Cook the Shrimp: Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then cook until pink and opaque, about 2 minutes per side. Let them cool.
2. Make the Dressing: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and dijon mustard until well combined.
3. Prepare the Salad: Chop the cooled shrimp into bite-sized pieces if desired. In a large mixing bowl, combine shrimp, red onion, celery, and dill. Pour the lemon-dill dressing over the mixture and gently toss to coat.
4. Serve: Arrange the shrimp salad on toasted bread for a delicious open-faced sandwich, or in lettuce cups for a lighter option. Garnish with extra dill or lemon zest for added freshness.

Serving Suggestions

Serve shrimp salad on toasted bread slices for a classic sandwich, or in lettuce cups for a low-carb option. Pair with a side of fresh fruit or a simple green salad for a complete meal.

Storage Info

Store leftover shrimp salad in an airtight container in the refrigerator for up to 2 days. Avoid freezing as it may affect the texture of the shrimp and vegetables.

Techniques or Tips

• For extra flavor, marinate the shrimp in the dressing for 30 minutes before tossing with the vegetables.
• Adjust the seasoning according to your taste preferences. You can add more lemon juice for a tangier flavor or increase the amount of dill for a stronger herb taste.
• To save time, you can use pre-cooked shrimp instead of cooking them yourself.

Variation

• Add diced avocado or cherry tomatoes for a creamy texture and burst of freshness.
• Substitute Greek yogurt for mayonnaise for a lighter dressing option.
• Incorporate other herbs such as parsley or cilantro for a different flavor profile.

FAQs about Shrimp Salad

1. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking.
2. Can I make shrimp salad ahead of time? Yes, you can prepare the shrimp and dressing ahead of time and assemble the salad just before serving for the best taste and texture.
3. Is shrimp salad suitable for meal prep? Absolutely! Divide the salad into individual portions and store them in separate containers for a quick and convenient grab-and-go meal option.

Shrimp Salad

Ingredients:

• 1 lb. shrimp, peeled and deveined
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/4 red onion, finely chopped
• 1 stalk celery, finely chopped
• 2 tbsp. freshly chopped dill
• Toasted bread or butterhead or romaine lettuce, for serving
• 1/2 cup mayonnaise
• Juice and zest of 1 lemon
• 1 tsp. dijon mustard

Instructions:

1. Preheat a skillet over medium heat and add the extra-virgin olive oil. Season the shrimp with kosher salt and freshly ground black pepper, then add them to the skillet. Cook until the shrimp are pink and opaque, about 2 minutes per side. Remove from the heat and let them cool.
2. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, and dijon mustard until well combined. Set aside.
3. Once the shrimp have cooled, chop them into bite-sized pieces if desired or leave them whole for a more dramatic presentation. In a large mixing bowl, combine the chopped shrimp, red onion, celery, and dill. Pour the lemon-dill dressing over the shrimp mixture and gently toss to coat. Season with additional salt and pepper to taste.
4. Arrange the shrimp salad on toasted bread for a delicious open-faced sandwich or in butterhead or romaine lettuce cups for a lighter option. Garnish with extra dill or lemon zest for a bright and fresh touch.