Description
This classic Shrimp Salad recipe features tender, boiled shrimp tossed with a creamy lemon-dill dressing, crisp celery, and red onion for a refreshing and flavorful dish. Perfect as a light lunch or a delightful appetizer, it balances zesty citrus with fresh herbs and a touch of Dijon mustard.
Ingredients
Shrimp and Vegetables
- 1 pound shrimp (peeled and deveined)
- 1 lemon (quartered)
- 1 cup celery (finely diced)
- 1/2 red onion (finely minced)
Dressing
- 2 teaspoons lemon juice
- 2 cloves garlic (minced)
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh dill (chopped, plus more for garnish)
- Salt and pepper to taste
Instructions
- Boil Water: Bring a medium pot of salted water to a rolling boil and add the quartered lemon to infuse the water with citrus aroma.
- Prepare Ice Water: Fill a large bowl halfway with ice and cold water, and set it nearby to cool the shrimp immediately after cooking.
- Cook Shrimp: Add the peeled and deveined shrimp to the boiling lemon water. Cook for 2-3 minutes or until they turn pink and opaque, indicating they are perfectly cooked.
- Shock Shrimp: Using a slotted spoon, transfer the cooked shrimp directly into the ice water to halt the cooking process and keep them tender.
- Drain and Dry: After the shrimp have cooled, drain them thoroughly and pat them dry with paper towels to remove excess moisture.
- Make the Dressing: In a small bowl, combine lemon juice, minced garlic, mayonnaise, Dijon mustard, and chopped fresh dill. Mix well until smooth.
- Combine Ingredients: In a medium salad bowl, mix the cooked shrimp, finely diced celery, and minced red onion. Pour the dressing over the mixture and toss gently to coat everything evenly. Season with salt and pepper to taste.
- Refrigerate and Serve: Transfer the salad to an airtight container and refrigerate for a few hours to allow flavors to meld. Before serving, garnish with additional fresh dill for a burst of color and freshness.
Notes
- Ensure shrimp are peeled and deveined for the best texture and taste.
- Cooling the shrimp in ice water immediately after boiling prevents overcooking and keeps them tender.
- Adjust the amount of mayonnaise and lemon juice to your preference for creaminess and tang.
- This salad can be served on its own, over greens, or as a sandwich filling.
- For added crunch, consider adding chopped cucumbers or bell peppers.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for freshness.
