Shrimp Salad
User Reviews
5
Shrimp Salad
Description
The shrimp are cooked briefly in salted boiling water with lemon quarters, then immediately cooled in ice water to preserve firm texture and freshness. Meanwhile, a dressing is prepared by mixing mayonnaise, Dijon mustard, white wine vinegar, salt, coarse black pepper, and dill, which offers a slightly tangy, herbal flavor. Red onion and celery minced finely contribute crunch and sharpness that balance the creaminess of the dressing.
Once mixed, this shrimp salad can be served immediately or refrigerated for a few hours to allow the flavors to meld. It works well as a standalone light dish or side, and can be served chilled on its own or with bread or greens.
Ingredients
- 1 teaspoon kosher salt
- 1 lemon cut into quarters
- 4 pounds Shrimp (16 to 20 count) peeled
- 2 cups mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/2 teaspoon black pepper coarse ground
- 2 tablespoons dill
- 1 red onion minced
- 3 talks celery minced
Instructions
- Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water.
- In a large bowl, add together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 1g | 0% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 828mg | 35% |
| Potassium | 20mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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