Description
This shrimp salad is light, fresh, and easy to make. Ideal for lunch, picnics, or a light dinner.
Ingredients
Scale
- 1 pound Raw shrimp, peeled and deveined
- ½ cup Mayonnaise
- 2 ribs Celery, finely diced
- 2 tablespoons Red onion, finely minced
- 1 tablespoon Fresh dill, chopped
- 1½ tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard, optional
- ½ teaspoon Salt, or to taste
- ¼ teaspoon Black pepper, freshly ground
- 1 tablespoon Parsley, optional
- 1 tablespoon Capers, optional
Instructions
- Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or bay leaf.
- Add the raw shrimp and poach for 2–3 minutes, until pink and opaque.
- Transfer shrimp to an ice water bath immediately. Let chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
- In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust as desired.
- Add shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
- Cover and chill for 30 minutes before serving.
Notes
Serve the shrimp salad chilled, spooned into sandwich bread, or on a bed of lettuce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg