Classic Shrimp Salad Recipe
A quick and refreshing Classic Shrimp Salad featuring tender boiled shrimp tossed in a creamy lemon-dill mayonnaise dressing, complemented by crisp red onion and celery. Perfect for a light lunch or appetizer, served on its own or with butter lettuce leaves.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Shrimp
- 2 pounds shrimp (peeled and deveined)
Vegetables
- 2 tablespoons finely chopped red onion
- 1 rib celery (finely chopped)
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. In a bowl, stir together the mayonnaise, lemon juice and zest, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper until smooth and well combined. Set aside to let the flavors meld.
- Boil the shrimp. Bring a pot of water to a boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until shrimp turn pink and are cooked through. Avoid overcooking to maintain tender texture.
- Prepare an ice water bath. While the shrimp cook, fill a large bowl with ice water. Using a skimmer or slotted spoon, quickly transfer the cooked shrimp into the ice water bath to immediately stop cooking and cool them for about 3 minutes. Drain the shrimp well in a colander.
- Combine the salad. In a mixing bowl, combine the cooled shrimp with finely chopped red onion and celery. Pour in the prepared dressing and gently stir everything together until the shrimp salad is creamy and well coated with dressing.
- Serve. Serve the shrimp salad chilled, either plain or nestled in crisp butter lettuce leaves for an elegant presentation and added crunch.
Notes
- Quick cooking prevents shrimp from becoming rubbery.
- Use fresh dill for the best flavor; dried dill can be substituted but use half the amount.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Can be served as a sandwich filling or with crackers for variety.
- Make sure to pat shrimp dry after draining to avoid watery salad.
Find it online: https://justsosavory.com/classic-shrimp-salad-recipe/
