Go Back
+ servings
Shrimp salad with celery, red onion, dill and seasonings in a creamy dressing.
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
Keyword seafood salad, shrimp salad
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Calories 318kcal
Author Sara Welch

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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