Shrimp Salad
A light and refreshing shrimp salad that's perfect for warm weather, packed with protein and versatile enough to serve as a main dish or side.
Ingredients
For the shrimp
- 1 pound medium shrimp, peeled and deveined Opt for fresh shrimp if available for better taste.
- 1 piece lemon, quartered Added to boiling water for flavor.
For the salad
- 1/2 cup celery, finely diced
- 3 tablespoons red onion, minced
- 2 teaspoons lemon juice
- to taste salt and pepper
- 1/2 cup mayonnaise Consider using Greek yogurt for a healthier option.
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh dill, chopped Plus more for garnish.
Instructions
Preparation
- Bring a pot of salted water to a boil and add the quartered lemon.
- Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque.
- Transfer the shrimp to a bowl of ice water to stop the cooking process. Drain the shrimp, then pat dry.
- In a bowl, combine the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard, and dill. Toss gently to coat.
Serving
- Garnish with additional fresh dill and serve, or cover and refrigerate for later use.
Notes
Shrimp salad can be enjoyed on a bed of greens, in a sandwich, or as an appetizer with crackers. It can be stored in an airtight container in the refrigerator for 2-3 days. Freeze shrimp before adding other ingredients for long-term storage.