Shrimp Salad
User Reviews
5
Shrimp Salad
Description
The Shrimp Salad recipe uses medium-sized shrimp cooked for a short time in salted water infused with lemon quarters, giving the shrimp a subtle citrus flavor. After boiling, the shrimp are chilled quickly to stop cooking and maintain a firm texture. They are then combined with finely diced celery and minced red onion for crunch and sharpness.
The dressing combines mayonnaise, Dijon mustard, lemon juice, and chopped dill, which adds fresh herbal fragrance. The salad is tossed gently to coat without breaking apart the shrimp. Additional dill used as garnish reinforces the fresh taste.
This salad can be served immediately or chilled for later use, making it convenient for meal preparation. It works well as a stand-alone salad or in sandwiches and pairs with light side dishes.
Using medium shrimp helps keep bite-sized pieces, but larger shrimp can also be used whole or chopped. Pre-cooked shrimp can substitute raw shrimp if they are thawed and ready to mix without cooking.
Ingredients
- 1 pound Shrimp peeled and deveined, medium
- 1 lemon quartered
- 1/2 cup celery finely diced
- 3 tablespoons red onion minced
- 2 teaspoons lemon juice
- salt to taste
- black pepper to taste
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons dill chopped, plus more for garnish, fresh
Instructions
- Bring a pot of salted water to a boil. Add the quartered lemon.
- Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.
- Drain the shrimp then pat dry.
- Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl. Toss gently to coat.
- Garnish with additional fresh dill and serve, or cover and refrigerate for later use.
Notes
- The recipe works well with 31-40 count shrimp for bite-sized pieces but can be adapted to larger shrimp served whole or chopped.
- Pre-cooked shrimp can be used by thawing and skipping the boiling step.
- Refrigerate the salad and consume within 2 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 297mg | 99% |
| Sodium | 684mg | 29% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 20.9mg | 23% |
| Calcium | 176mg | 18% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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