Description
This Shrimp Salad recipe is a refreshing and flavorful dish perfect for a light lunch or summer dinner. Tender shrimp mixed with a creamy dressing and fresh herbs create a delicious salad that can be served over lettuce, in a sandwich, or with crackers.
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Additional Ingredients:
- 2 celery stalks, finely diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Lettuce leaves for serving (optional)
Instructions
- Cook the Shrimp: Bring a medium pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and transfer to an ice bath to stop cooking. Pat dry.
- Prepare the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and lemon zest. Add celery, red onion, dill, and parsley; mix well.
- Combine: Chop shrimp into bite-sized pieces and fold into the dressing until evenly coated. Chill for at least 30 minutes before serving.
- Serve: Serve over lettuce leaves, in a sandwich, or with crackers.
Notes
- You can substitute Greek yogurt for half of the mayonnaise for a lighter option.
- For extra flavor, add a pinch of Old Bay seasoning to the dressing.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1 g
- Sodium: 640 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 190 mg
