Description
This Classic Shrimp Salad is a refreshing and creamy dish featuring perfectly cooked shrimp tossed with a tangy lemon-dill mayonnaise dressing. Crisp celery and red onion add crunch, while fresh dill and Dijon mustard give it a bright, herbaceous flavor. Ready in just 25 minutes, it's an easy and elegant salad perfect for light lunches or entertaining.
Ingredients
Shrimp Salad
- 2 pounds shrimp (peeled and deveined)
- 2 tablespoons finely chopped red onion
- 1 rib celery (finely chopped)
Dressing
- 1 cup mayonnaise
- 1 lemon (zested and juiced, about 1 tablespoon zest and 3 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon kosher salt
- pinch freshly ground black pepper
Optional
- Butter lettuce leaves for serving
Instructions
- Make the dressing: In a bowl, stir together the mayonnaise, fresh lemon juice and zest, chopped dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper until well combined. Set aside to let flavors meld.
- Boil the shrimp: Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn pink and are cooked through. Avoid overcooking for tender shrimp.
- Prepare ice water bath: While the shrimp cook, fill a bowl with ice water. Using a skimmer or slotted spoon, promptly transfer the cooked shrimp to the ice water to stop cooking. Let them chill for 3 minutes, then drain thoroughly in a colander.
- Combine salad: In a mixing bowl, gently fold together the cooled shrimp, finely chopped red onion, chopped celery, and the prepared dressing until everything is evenly coated and creamy.
- Serve: Serve the shrimp salad chilled either on its own or atop fresh butter lettuce leaves for a crisp, fresh presentation.
Notes
- Cooking shrimp quickly and chilling immediately ensures they stay tender and juicy.
- Fresh dill adds a bright flavor; substitute with fresh parsley if preferred.
- Dijon mustard adds depth, but you can adjust quantity to taste or omit for a milder dressing.
- For added texture, consider adding chopped cucumber or avocado.
- This salad can be made a few hours ahead and refrigerated to blend flavors further.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
