Shrimp Salad
A vibrant shrimp salad bursting with flavor, perfect for a light lunch or impressive appetizer.
Ingredients
Main Ingredients
- 1 pound Raw shrimp, peeled and deveined
- ½ cup Mayonnaise
- 2 ribs Celery, finely diced
- 2 tablespoons Red onion, finely minced
- 1 tablespoon Fresh dill, chopped
- 1½ tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard, optional
- ½ teaspoon Salt, or to taste
- ¼ teaspoon Black pepper, freshly ground
- 1 tablespoon Parsley or capers, optional For garnish
Instructions
Cooking Shrimp
- Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
- Add the raw shrimp and poach for 2–3 minutes, until pink and opaque.
- Transfer shrimp to an ice water bath immediately. Let chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
Making the Dressing
- In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust as desired.
Assembling the Salad
- Add shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
- Cover and chill for at least 30 minutes before serving.
Notes
For best flavor, serve on a bed of greens or in croissants. Chill before serving to let flavors meld. Customize with additional veggies or spices as desired.