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!
- 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: 318kcal | Carbohydrates: 4g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 297mg | Sodium: 684mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 20.9mg | Calcium: 176mg | Iron: 2.6mg