Shrimp Salad
This classic Shrimp Salad is ultra-refreshing, deliciously creamy, and perfect for summer meals.
Equipment
- pot
- colander
- mixing bowl
- skimmer
Ingredients
Shrimp and Vegetables
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons finely chopped red onion
- 1 rib celery, finely chopped
Shrimp Salad Dressing
- 1 cup mayonnaise
- 1 lemon zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 0.25 teaspoon kosher salt
- pinch freshly ground black pepper
- butter lettuce leaves Optional, for serving
Instructions
Preparation
- Make the dressing by stirring together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt, and pepper. Set aside.
- Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
- While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain in a colander.
- In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing until creamy. Serve plain or with butter lettuce leaves.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 4gProtein: 21gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 206mgSodium: 1218mgPotassium: 217mgFiber: 1gSugar: 1gVitamin A: 316IUVitamin C: 10mgCalcium: 93mgIron: 1mg
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