Description
This Creamy Shrimp Salad is a refreshing and flavorful dish featuring tender boiled shrimp tossed in a zesty lemon-dill mayonnaise dressing. Enhanced with crunchy celery and red onion, this salad is perfect served on its own or wrapped in crisp butter lettuce leaves for a light and satisfying 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: In a bowl, stir together the mayonnaise, lemon juice and zest, fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper until well combined. Set the dressing aside to allow the flavors to meld.
- Boil the shrimp: Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp to the boiling water and cook for 2 to 3 minutes, or until the shrimp turn pink and are cooked through.
- Prep an ice water bath: While the shrimp are cooking, fill a large bowl with ice and cold water to create an ice water bath. Once the shrimp are cooked, use a skimmer or slotted spoon to transfer them immediately to the ice bath. Let the shrimp chill for 3 minutes to stop the cooking process and preserve their texture. Drain the shrimp in a colander afterwards.
- Combine all ingredients: In a large mixing bowl, stir together the cooled shrimp, finely chopped red onion, celery, and the prepared dressing. Mix until the salad is creamy and evenly coated.
- Serve: Serve the creamy shrimp salad chilled, either on its own or spooned into butter lettuce leaves for a fresh and crunchy wrap.
Notes
- Be sure to not overcook the shrimp; cooking them until just pink will keep them tender and juicy.
- The ice water bath helps to quickly cool the shrimp, stopping the cooking process to avoid toughness.
- For extra flavor, you can add a dash of hot sauce or sprinkle smoked paprika in the dressing.
- This salad can be made a few hours in advance and stored in the refrigerator for up to 1 day.
- Serve chilled for the best refreshing taste.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 195mg
