Classic Shrimp Salad
This is a shrimp salad recipe you'll want to eat all summer long! It's ultra-refreshing, deliciously creamy, and oh so easy to make.
Servings: 6 servings
Ingredients
- 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
- ¼ teaspoon kosher salt
- pinch freshly ground black pepper
- Optional: butter lettuce leaves for serving
Instructions
- Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.
- Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
- Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
- Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.
Video
Nutrition
Calories: 370kcal | Carbohydrates: 4g | Protein: 21g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 1218mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 1mg