Print
Shrimp Salad
This shrimp salad is a blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing. An easy make-ahead lunch option that's high in protein and easy to make!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Calories 318 kcal
1 pound shrimp peeled and deveined 1 lemon quartered 1/2 cup celery finely diced 3 tablespoons red onion minced 2 teaspoons lemon juice salt and pepper to taste 1/2 cup mayonnaise 1 teaspoon Dijon mustard 1 1/2 tablespoons fresh dill chopped, plus more for garnish
Bring a pot of salted water to a boil. Add the quartered lemon.
Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.
Drain the shrimp then pat dry.
Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl. Toss gently to coat.
Garnish with additional fresh dill and serve, or cover and refrigerate for up to 1 day.
Calories: 318 kcal | Carbohydrates: 4 g | Protein: 23 g | Fat: 16 g | Saturated Fat: 3 g | Cholesterol: 297 mg | Sodium: 684 mg | Potassium: 171 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 75 IU | Vitamin C: 20.9 mg | Calcium: 176 mg | Iron: 2.6 mg