Shrimp Salad Recipe
Classic-style shrimp salad using cooked shrimp, mayo, lemon, Dijon mustard, celery, and dill, served on lettuce or on its own.
Servings: 4 servings
Equipment
Ingredients
- 1 pound small baby raw shrimp peeled, deveined
- Ice water as needed
- ¼ cup mayonnaise
- 1 small lemon zest and juice
- 1 tablespoon Dijon mustard
- 1 tablespoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 celery stalks minced
- 2 tablespoons red onion minced
Instructions
- Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, for 2–3 minutes, until the shrimp become bright pink and curl.
- Strain and transfer to the prepared ice water to immediately stop the cooking, then drain and set aside.
- In a large serving bowl, whisk together the mayonnaise, lemon zest, lemon juice, mustard, dill, salt, and pepper until well combined. Add the celery and onions and stir to combine.
- Add the drained shrimp on top and gently stir until well combined.
- Serve on its own or over leafy lettuce.
Notes
- My Top Tip: Don't overcook the shrimp. They cook quickly, usually within 2–3 minutes, depending on their size. Once the shrimp turn from gray to pink, remove them from the boiling water.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Freezing is not recommended.
Nutrition
Serving: 0.25lb | Calories: 190kcal | Carbohydrates: 5g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 149mg | Sodium: 921mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 1mg
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