Description
A refreshing shrimp salad that’s perfect for a light meal or appetizer.
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon lemon zest
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Shrimp: If your shrimp aren’t already cooked, gently boil them in salted water for 2–3 minutes until pink and opaque. Drain and cool completely. I like to pat them dry with paper towels to avoid a watery salad.
- Chop to the Right Size: Cut the shrimp into bite-sized pieces. Not too small — you want to taste those tender chunks in every bite.
- Mix the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, and black pepper. Stir until smooth and creamy. The lemon adds brightness that lifts the whole dish.
- Add the Fresh Ingredients: Fold in celery, red onion, dill, and parsley. The crunch from the celery and the fresh herbs give this Shrimp Salad Recipe its signature texture and aroma.
- Combine and Chill: Gently fold in the chopped shrimp until evenly coated. Cover and refrigerate for at least 30 minutes. This resting time allows the flavors to blend beautifully. When you’re ready to serve, give it a gentle stir and taste for seasoning. Sometimes I add an extra squeeze of lemon just before serving for that fresh finish.
Notes
- This salad can be served on a bed of greens or in a sandwich.
- For additional flavor, consider adding some diced avocado or a touch of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 160mg