Shrimp Salad

This refreshing and filling Shrimp Salad is so easy to whip up! You only need a handful of ingredients and there are so many ways to enjoy it!

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 209kcal

Author John Kanell

Equipment

Large Pot
Strainer
Mixing Bowls

Ingredients

1 pound shrimp peeled and deveined (450g)
¼ cup mayonnaise (50g)
1½ tablespoons Dijon mustard
1½ tablespoons chopped fresh dill
½ lemon juice and zest (1½ tablespoon juice, ½ teaspoon zest)
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup finely chopped red onion (65g)
½ cup finely chopped celery (60g)

Instructions

Bring a large pot of salted water to a boil over high heat.
Fill a large bowl with ice water.
Add the shrimp to the boiling water and cook until opaque and cooked through about 2 minutes. Drain well, then transfer the shrimp to the ice bath. Let stand for 2 minutes. Drain well again.
In a large mixing bowl, whisk together the mayonnaise, mustard, dill, lemon, salt, and pepper. Add the cooled shrimp, onion, and celery. Toss to combine. Cover and chill for at least 1 hour before serving.

Video

Notes

Use fresh, high-quality ingredients for your shrimp salad. Since the ingredients list is short, it will make a difference in the taste and overall quality of the recipe.
Be careful not to overcook the shrimp! Have the ice bath ready, as overcooking shrimp can ruin the texture. You want to avoid rubbery or tough shrimp in the salad.
Try to dice the onion and celery as uniformly as possible so you get a bite of everything with each spoonful.
Don’t skip chilling the salad. Refrigerating the salad helps to blend the flavors and leads to a more refreshing bite.
Shrimp salad is delicious on its own but is also great served over a bed of lettuce, with crackers, in a sandwich, or in a wrap.
You can buy deveined and peeled shrimp to save time.

Nutrition

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