Description
A creamy and zesty shrimp salad combining juicy shrimp with crisp vegetables and herbs, dressed in a tangy mayo‑lemon dressing.
Ingredients
- 1 lb (≈450 g) shrimp, peeled, deveined
- ½ cup finely diced red bell pepper
- ½ cup finely diced celery
- ½ cup sliced green onion (3–4 stalks)
- ½ cup mayonnaise
- 2 Tbsp fresh lemon juice
- ¼ cup chopped fresh dill
- ¼ tsp fine sea salt (or to taste)
- Freshly ground black pepper, to taste
- Optional: lettuce leaves or greens for serving
Instructions
- Bring a pot of water to a boil with a squeeze of lemon, garlic, salt, and pepper.
- Once water is boiling, remove from heat and immediately submerge the shrimp. Poach for about 3 minutes, until just cooked through. :contentReference[oaicite:0]{index=0}
- Transfer cooked shrimp to an ice bath (cold water + ice) to stop cooking. Drain and pat dry. :contentReference[oaicite:1]{index=1}
- In a large bowl, combine bell pepper, celery, green onion, and shrimp.
- In a separate small bowl, whisk together mayonnaise, lemon juice, dill, salt, and pepper to make the dressing. :contentReference[oaicite:2]{index=2}
- Pour dressing over shrimp mixture and gently toss until everything is coated. Chill in refrigerator for at least 1 hour to let flavors meld. :contentReference[oaicite:3]{index=3}
- Serve on its own, over greens or in lettuce cups. Optionally garnish with extra dill or lemon wedges.
Notes
- You can use pre-cooked shrimp to simplify—just thaw and mix, skipping the poaching step. :contentReference[oaicite:4]{index=4}
- Adjust the amount of mayonnaise and lemon to your taste (more lemon for tang, more mayo for creaminess). :contentReference[oaicite:5]{index=5}
- The salad keeps well for about 3 days in the refrigerator if stored in an airtight container. :contentReference[oaicite:6]{index=6}
- Add-ins like diced avocado, cucumber, or herbs (parsley) work nicely.
- Be careful not to overcook shrimp—they become rubbery if boiled too long.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 319 kcal
- Sugar: 1.6 g
- Sodium: ≈ 464 mg
- Fat: 21.2 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: ≈ 17.9 g
- Trans Fat: 0 g
- Carbohydrates: 4.7 g
- Fiber: 1.2 g
- Protein: 28.4 g
- Cholesterol: ≈ 225.8 mg
