Shrimp Salad
Shrimp salad is a quick and easy dish featuring succulent shrimp, fresh veggies, and a lemon-dill dressing, ready in just 30 minutes. It’s perfect for a light lunch or a refreshing dinner.
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Shrimp salad combines tender shrimp with a creamy, herb-infused dressing and crunchy veggies. It’s refreshing, satisfying, and perfect for warm days.
Why I love this recipe
- I can serve it as an appetizer, a light lunch, or even stuff it into a buttery croissant for a fancy sandwich.
- The creamy dressing with a touch of lemon juice and dill brightens everything up.
Ingredients
- mayonnaise
- lemon juice
- dill
- Dijon mustard
- garlic clove
- salt
- pepper
- shrimp
- red onion
- celery
Step by step
- In a small bowl, mix together mayonnaise, lemon juice, dill, mustard, garlic, and salt and pepper. Set aside.
- Prepare an ice water bath, set aside.
- Bring a pot of water to a boil. Add shrimp and cook for 3 minutes until bright pink. Remove with a slotted spoon and immediately transfer to an ice bath. Let cool for 3 minutes, then drain well in a colander.
- Add drained shrimp, red onion, celery, and prepared dressing to a large bowl. Mix to coat. Refrigerate for 30 minutes before serving.
Tips for best results
- Use fresh shrimp to ensure the best taste and texture, opt for fresh shrimp.
- Allow the salad to chill in the fridge to let the flavors blend.
- Boil the shrimp only until they turn pink to keep them tender and juicy.
- Before serving, taste the salad and adjust the seasoning to your liking.
Variations
For a twist, try adding some avocado chunks or substituting Greek yogurt for half of the mayonnaise to lighten it up. You can also mix in some chopped bell peppers or cucumbers for extra crunch and color.
Serving suggestions
- On a bed of greens: Create a light meal by serving the salad over fresh lettuce or spinach.
- In a sandwich: Pile the shrimp salad onto a crusty roll or between slices of your favorite bread.
- With crackers: Serve as an appetizer with some crunchy crackers on the side.
- In a wrap: Roll the salad up in a tortilla for a quick and easy lunch option.
- Stuffed in a tomato or avocado: Hollow out a tomato or avocado and fill it with shrimp salad for a fun presentation.
Storage
Keep leftover shrimp salad refrigerated in an airtight container for up to two days. When ready to enjoy leftovers, let the salad come to room temperature briefly before serving.
I do not recommend freezing this recipe.
If you try this recipe please comment and rate it below, I love hearing from you!
Shrimp Salad
- Total Time: 43 minutes
- Yield: 6 1x
Description
Shrimp salad is a quick and easy dish featuring succulent shrimp, fresh veggies, and a lemon-dill dressing, ready in just 30 minutes. It’s perfect for a light lunch or a refreshing dinner.
Ingredients
- 1 cup mayonnaise
- 3 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- pinch salt
- pinch pepper
- 1/4 medium red onion, finely diced
- 1 stalk celery, finely diced
- 2 pounds shrimp (20-25 counts), peeled and deveined, tails removed
Instructions
- In a small bowl, mix together mayonnaise, lemon juice, dill, mustard, garlic, and salt and pepper. Set aside.
- Prepare an ice water bath, set aside.
- Bring a pot of water to a boil. Add shrimp and cook for 3 minutes until bright pink. Remove with a slotted spoon and immediately transfer to an ice bath. Let cool for 3 minutes, then drain well in a colander.
- Add drained shrimp, red onion, celery, and prepared dressing to a large bowl. Mix to coat. Refrigerate for 30 minutes before serving.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: none
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 390
- Sugar: 0.7 g
- Sodium: 876.3 mg
- Fat: 28.3 g
- Carbohydrates: 2.4 g
- Fiber: 0.5 g
- Protein: 31.1 g
- Cholesterol: 258.7 mg
