Description
A refreshing and creamy shrimp salad featuring perfectly cooked shrimp tossed in a zesty lemon dill dressing with crunchy red onion and celery, perfect served on its own or wrapped in crisp butter lettuce leaves for a light meal.
Ingredients
Units
Scale
Shrimp Salad
- 2 pounds shrimp peeled and deveined
- 2 tablespoons finely chopped red onion
- 1 rib celery finely chopped
Shrimp Salad 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
- 1/4 teaspoon kosher salt
- pinch freshly ground black pepper
Optional
- butter lettuce leaves for serving
Instructions
- Make the dressing: Stir together the mayonnaise, lemon juice and zest, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper in a bowl until smooth. Set the dressing aside to let the flavors meld.
- Boil the shrimp: Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 3 minutes or until they turn pink and are cooked through.
- Prep and ice water bath: While the shrimp cook, prepare a large bowl of ice water. Use a skimmer to transfer the cooked shrimp immediately into the ice water bath to stop the cooking process. Let them cool in the ice water for 3 minutes, then drain thoroughly in a colander.
- Stir it all together: In a mixing bowl, combine the cooled shrimp, finely chopped red onion, and celery. Pour the prepared dressing over the mixture and gently toss until everything is evenly coated and creamy.
- Serve: Serve the shrimp salad plain or spoon it into butter lettuce leaves for a refreshing handheld option, perfect for a summer lunch or light dinner.
Notes
- Ensure shrimp are not overcooked; they cook quickly and become rubbery if boiled too long.
- Use fresh lemon zest and juice for the best bright flavor in the dressing.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Adding a pinch of cayenne pepper or paprika can provide a subtle spicy kick if desired.
- Butter lettuce leaves add a nice crunch and make the salad easy to serve as wraps.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 180 mg
