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Shrimp Salad

A refreshing and delightful combination of flavors, this Shrimp Salad is perfect for summer gatherings and family meals.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Seafood
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp (peeled and deveined) The star of the dish, featuring juicy and tender morsels that burst with flavor.
  • 1 unit lemon (quartered) Adds a touch of brightness and enhances the shrimp’s natural sweetness.
  • 1 cup celery (finely diced) Brings a satisfying crunch and refreshing flavor.
  • 1/2 unit red onion (finely minced) Adds a sharp, aromatic note.
  • 2 teaspoons lemon juice Provides a splash of acidity.
  • 2 cloves garlic (minced) Provides a warm, savory undertone.
  • 1/2 cup mayonnaise Binds the ingredients together.
  • 1 teaspoon Dijon mustard Delivers a subtle kick.
  • 1 1/2 tablespoons fresh dill (chopped) Adds freshness and aroma.
  • Salt and pepper to taste Essential for rounding out the flavors.

Method
 

Preparation
  1. Bring a medium pot of salted water to a rolling boil. Add the quartered lemon to infuse the shrimp with a citrus flavor.
  2. Place a large bowl nearby filled halfway with ice water to stop the cooking process.
  3. Once the water is boiling, add the peeled and deveined shrimp. Cook for about 2-3 minutes until they turn pink and opaque.
  4. Drain the shrimp and immediately transfer them to the ice bath. Let them sit for a minute.
  5. Drain again and pat the shrimp dry with a paper towel.
Mixing
  1. In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped dill, salt, and pepper. Whisk until smooth.
  2. In a medium salad bowl, add the shrimp, celery, and red onion. Drizzle the dressing over the top and toss gently.
Chilling
  1. Transfer the salad to an airtight container and refrigerate for a few hours before serving.
  2. Garnish with additional fresh dill before serving.

Notes

For best flavor, use fresh shrimp if possible. This salad can be made a day in advance. Serve chilled on its own, with crusty bread, or on a bed of mixed greens.