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

Cook Time 3

Total Time 13

Servings

Calories 318kcal

Author Sara Welch

Ingredients

1 pound medium 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 later use.

Video

Notes

I use 31-40 count shrimp for this recipe because they're bite sized. If you prefer, you can use larger shrimp, and serve them whole or cut into pieces.
You can use pre-cooked shrimp in this recipe. If you decide to use pre-cooked shrimp, you do not need to boil them, just make sure the shrimp are thawed if frozen and proceed with the rest of the recipe.
This salad will stay fresh in the refrigerator for up to 2 days.

Nutrition