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Shrimp Salad Recipe

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3.9 from 69 reviews

This refreshing Shrimp Salad is a quick and flavorful dish perfect for a light lunch or appetizer. Featuring tender, perfectly cooked shrimp tossed in a creamy mayo and dijon mustard dressing with fresh dill, red onion, and celery, it’s balanced with a hint of olive oil and seasoned to perfection. Ready in just 20 minutes and easy to prepare, this salad is great served chilled with crackers, on a bed of greens, or in a sandwich.

Ingredients

Dressing

  • 1 tablespoon olive oil
  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard

Salad

  • ¼ cup red onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 2 pounds shrimp, peeled and deveined (can use cooked shrimp)
  • Salt and pepper to taste

Instructions

  1. Cook the shrimp: Bring a large pot of salted water to a boil. Add the shrimp and cook until they turn bright pink and are fully cooked, about 2-3 minutes.
  2. Shock the shrimp: Drain the cooked shrimp in a colander and immediately rinse under cold water to stop the cooking process. Pat dry with paper towels and set aside.
  3. Prepare the dressing: In a medium mixing bowl, whisk together the olive oil, mayonnaise, and Dijon mustard until smooth and well combined.
  4. Add vegetables and herbs: Stir in the finely chopped red onion, celery, and fresh dill. Season with salt and pepper to taste, mixing well to combine all flavors.
  5. Toss shrimp with dressing: Add the cooked shrimp to the bowl with the dressing mixture and toss gently to coat all the shrimp evenly.
  6. Chill before serving: Cover the bowl tightly with a lid or plastic wrap and refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled.

Notes

  • For convenience, pre-cooked shrimp can be used; simply thaw and toss with the dressing.
  • Feel free to adjust the amount of dill and mustard to suit your taste preferences.
  • This salad is best served cold and can be enjoyed on its own, with lettuce wraps, or as a sandwich filling.
  • Leftovers should be stored in an airtight container in the refrigerator and eaten within 2 days.

Find it online: https://justsosavory.com/shrimp-salad-recipe/